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Loin of Roe Deer on Brioche with Chanterelles and Elderberry Jus

Rich venison loin seared then roasted, served on toasted brioche with a chanterelle mushroom sauté and elderberry-infused jus.

MeatGourmetVenisonFine DiningAutumn

Estimated Nutrition

Per Serving Total
Calories 480 kcals 2880 kcals
Carbohydrates 27.5 grams 165 grams
Fat 26.7 grams 160.2 grams
Protein 32.5 grams 195 grams
Cook Time
20 mins
Produces
6 people
Allergies
Vegetarian
Vegan
Dairy Free
Gluten Free

Ingredients

CondimentsSauces
500
ml
Venison Jus
Dairy
50
g
Butter
Fruits
2
sprig
Elderberries
berries removed
GrainsCereals
1
loaf
Brioche
sliced
Meat
1
piece
Venison Loin
sinew and skin removed
NutsSeeds
2
sprig
Tarragon
fresh
1
to taste
Salt
1
to taste
Black Pepper
freshly ground
OilsFats
30
ml
Olive Oil
2 tbsp
15
ml
Hazelnut Oil
1 tbsp
Vegetables
1
piece
Shallot
finely chopped
100
g
Chanterelle Mushrooms
small handful

Steps

  • Preheat the oven to 200°C.
  • Heat olive oil and butter in a heavy-based frying pan and brown the venison loin on all sides.
  • Roast the venison on a trivet for five minutes then leave to rest in a warm place.
  • Sauté the shallots in hazelnut oil until softened.
  • Add chanterelles and tarragon to the pan and fry for 2 minutes before seasoning.
  • Heat the venison jus with elderberries and toast the brioche slices.
  • Place carved venison onto the brioche and top with jus and sautéed mushrooms.