Venison With Cognac And Garlic Sauce Recipe
Summary
Preparation Time3 Hr 0 MinCooking Time20 Min
Ready In3 Hr 20 MinDifficulty LevelVery Easy
Health IndexAverageServings2
Ingredients
| 500 g/1 lb venison fillet, trimmed | ||
| 8 tbls red wine mixed with Cognac | ||
| Garlic | 1/2 Clove (5gm), chopped | |
| Orange rind | 1 Teaspoon, finely grated | |
| Juniper berries | 4 , crushed | |
| Butter for frying | ||
| Cognac | 4 Tablespoon | |
| 150 ml/1/4 pint double cream | ||
| Garlic butter | 2 Tablespoon | |
Directions
Cut the fillet into 4 even-sized pieces, and trim off all the fat and membrane.
Mix the wine and Cognac in whatever proportions suit you and add the garlic, orange rind and juniper berries.
Spoon it over the meat and leave at room temperature for a few hours, turning from time to time.
Scrape all the flavourings from the meat; strain and reserve the marinade.
Saute the fillet pieces for 5-7 minutes in butter over a medium heat, which will cook them medium-pink.
Remove to a warm plate to allow the venison to rest and set.
De-glaze the pan with the marinade, then add the Cognac and cream and reduce quickly to a coating consistency.
Remove from the heat and whisk in the garlic butter in lumps.
Slice the fillets to reveal the pink centres and serve on a pool of the sauce.
These are marvellous accompanied by either the sharp taste of pickled damsons or the sweeter flavour of sweet-spiced prunes.
Mix the wine and Cognac in whatever proportions suit you and add the garlic, orange rind and juniper berries.
Spoon it over the meat and leave at room temperature for a few hours, turning from time to time.
Scrape all the flavourings from the meat; strain and reserve the marinade.
Saute the fillet pieces for 5-7 minutes in butter over a medium heat, which will cook them medium-pink.
Remove to a warm plate to allow the venison to rest and set.
De-glaze the pan with the marinade, then add the Cognac and cream and reduce quickly to a coating consistency.
Remove from the heat and whisk in the garlic butter in lumps.
Slice the fillets to reveal the pink centres and serve on a pool of the sauce.
These are marvellous accompanied by either the sharp taste of pickled damsons or the sweeter flavour of sweet-spiced prunes.
Chef
