Venison Loin with shallots, mushrooms & red wine sauce Recipe

Venison Loin with shallots, mushrooms & red wine sauce


Serves 2-3

  • 2-3 Venison Loin Steaks
  • 8 shallots, peeled but whole
  • 1 shallot, finely chopped
  • 1/2 red onion, very finely sliced
  • 200g button mushrooms, whole
  • 300ml good red wine (see recipe)
  • 200ml good vegetable stock
  • 1 good tsp light brown sugar
  • 50ml brandy
  • knob of butter
  • a little beurre manié (see recipe)
  • about 1tbsp cooking oil, for frying - or a little more if required

How to make Venison Loin with shallots, mushrooms & red wine sauce

This is an amazing dish - rich and extremely tasty. The choice of wine is important and I'd advise drinking the same wine you use for the sauce - I used xxxxxxxxxxx.

Beurre manié is a dough made of equal parts plain flour and butter. It is used to thicken and emulsify sauces at the end of cooking. For this recipe, you only need a couple of balls each about the size of a small cherry tomato.

You really don't want this anything other than rare or it will be dry and lose the subtlety of the flavour.

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I had this with little chip-sized roast potatoes & broccoli.

  1. Begin with the sauce - the steaks take very little time. Heat the oil in a saucepan on a medium heat. Add the chopped shallot & red onion. Fry, stirring occasionally, for about 5 minutes.

  2. Add whole shallots & mushrooms and cook for about another 5-10 minutes, still stirring occasionally.

  3. Add sugar & knob of butter and stir in. Cook for about 5 minutes more, stirring occasionally - the onions should be visibly beginning to caramelise.

  4. Turn heat up, add brandy and deglaze the pan. Add stock and red wine. Turn down heat to medium, cover and cook for about 45 minutes. Remove cover and cook for another 5 or so minutes - after this point the sauce should have thickened a little and be a little more syrupy.

  5. Whisk in the beurre manié and cook out for 5 minutes, continuing to stir. Serve with the steaks immediately...

  6. ...for the steaks, simply season well on both sides and fry on a very high heat in a non-stick pan for about 2 minutes per side, searing off the sides of the steak too if necessary. Allow to rest for a couple of minutes before serving.

  7. Serve steaks with sauce spooned around.

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