Recipe published in Feast, Issue 29 – September 2018
2 shallots, finely chopped
clove of garlic, finely chopped
200g of chestnut mushrooms, sliced
150ml of white wine
1l of fresh venison stock or chicken stock
1tsp of smoked paprika
25g of butter
500ml of double cream
vegetable oil for frying
chopped parsley, for garnish
salt and pepper
1. Pour the stock into a saucepan and allow it to reduce by three quarters.
2. Add a little oil to a frying pan and heat until smoking hot. Fry off half the seasoned venison quickly, so it seals well but does not cook. Put the cooked meat on one side, add more oil to the pan and reheat. Seal the rest of the venison in the same way.
3. Once all the meat is sealed, use the same pan to melt the butter and sweat off the shallots and garlic until soft. Add the smoked paprika, cook for another two minutes, add the wine and reduce by two thirds. Next, add
the reduced stock, bring to the boil, and reduce by a third.
4. Add the cream and reduce to a consistency that will coat the back of a spoon.
5. Once the sauce is at the right consistency, add the meat and stir well. Cook for a further five minutes, then add the gherkins, stir, correct the seasoning and serve with rice, garnishing it all with a little chopped parsley.