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.