Portions: 4 vegetable oil 4 portions sauce - grand veneur 8 cloves roasted garlic 60mg trompette and/or girolle mushrooms milled sea salt & black pepper 2 x plum tomatoes - skinned, deseeded and diced 4 x 125gm trimmed fillet of venison Sauce Grand Veneur Sprig of thyme 600ml freah veal or chicken stock 6 white peppercorns, crushed 25ml double cream 25ml vegetable oil 125ml white wine vinegar bay leaf 125ml red wine 50gm sliced button mushrooms 25gm redcurrant jelly venison trimmings 1 medium carrot, peeled and roughly chopped 4 round shallots, peeled and sliced 1 stick of celery, peeled & roughly chopped 1 garlic clove, peeled & sliced 300gm chicken winglets or chicken bones chopped
For the venison: Seal the venison in a hot pan, remove and place into a preheated hot oven (180°c-200°c) for 5-6 minutes. The meat will be very pink, so cook for longer if required. Leave to rest for 5 minutes. For the sauce: Caramelise and brown the chopped chicken wings and venison trimmings, add carrot, shallots, garlic, celery and mushrooms and saute over a low heat for 5 minutes. Pour the Chicken and vegetables into a colander to strain excess fat. Add peppercorns, white wine vinegar and red wine to an empty pan abd reduce to one third. Add the redcurrant jelly and melt into the remaining reduction. Place the chicken and vegetables back into the suacepan, adding thee thyme and bay leaf. Pour in the stock and simmer for 45 minutes. Pass the sauce through a fine cheesecloth or sieve into a clean pan, reduce to sauce consistency and then add cream. To serve: Place the mushrooms into the sauce (grand veneur) and gently simmer for 30 seconds, remove from heat and add the tomatoes. Set aside. Cut each portion of venison into 3 equal slices. Season with salt and place to one end of the plate. Spoon the sauce with the mushrooms and tomato around the plate. Add the garlic cloves to the plate. Garnish with suitable seasonal vegetables. Supplied by: David Cavalier, Charlton House