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.

Meat Gourmet Venison Fine Dining Autumn

Estimated Nutrition

Calories

480

kcal / serving

2880 kcal total

Carbs

27.5g

per serving

165 g total

Fat

26.7g

per serving

160.2 g total

Protein

32.5g

per serving

195 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

500

Venison Jus

Dairy

Butter

Fruits

sprig

Elderberries

berries removed

GrainsCereals

loaf

Brioche

sliced

Meat

piece

Venison Loin

sinew and skin removed

NutsSeeds

sprig

Tarragon

fresh

to taste

Salt

to taste

Black Pepper

freshly ground

OilsFats

Olive Oil

2 tbsp

Hazelnut Oil

1 tbsp

Vegetables

piece

Shallot

finely chopped

100

Chanterelle Mushrooms

small handful

Method

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.