MARACAIBO “CASA SILVANO” RESTAURANT
VENISON YEARLING LOIN WITH MOREL MUSHROOM SAUCE
INGREDIENTS FOR 4 PERS.:
600 g. of venison yearling loin
200 g. of fresh morel mushrooms or (50 g. of dried ones), both cooked
stock made with the bones of the deer
pat of butter
1 dl. Pedro Ximénez
Brandy to flambé
½ l. of double cream
Salt and five-pepper pepper
Place the butter in the casserole and slowly add the well-diced shallot, let it sweat, add the morel mushrooms and the grated nutmeg; flambé and add the double cream, the stock and let it reduce; add salt and pepper and add the Pedro Ximénez.
Add salt and pepper to the venison yearling loins; sear in the pan; put the sauce on the plate and the venison loins on top.