VENISON YEARLING LOIN WITH MOREL MUSHROOM SAUCE - VENISON DEER
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VENISON YEARLING LOIN WITH MOREL MUSHROOM SAUCE

Category
Añojo de Ciervo
About This Project

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

4 shallots

stock made with the bones of the deer

pat of butter

1 dl. Pedro Ximénez

Brandy to flambé

nutmeg

½ l. of double cream

Salt and five-pepper pepper

PREPARATION:

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.