600gramsvenison fillet or haunch steakcut into strips
2shallotsfinely chopped
1clovegarlicfinely chopped
200gramschestnut mushroomssliced
150mlwhite wine
1ltrfresh venison stock or dark chicken stock
50gramscocktail gherkinscut into thin strips
1tspsmoked paprika
25gramsbutter
500mldouble cream
vegetable oil
fresh parsleychopped for garnish
salt and pepper
Instructions
Pour the stock into a saucepan and allow to reduce by three quarters. Add a little oil to a frying pan and heat until smoking hot. Fry off half of the seasoned venison quickly so that it seals well but does not cook. Put the cooked meat on the side, add more oil to the pan and reheat. Seal the rest of the venison in the same way.
Once the meat is sealed, use the same pan to melt butter and sweat off the chopped shallots and garlic until soft. Add smoked paprika, cook another 2 minutes, add the wine and reduce by two thirds. Next add the reduced stock and bring to the boil reducing by a third. Add cream and reduce to a consistency that will coat the back of a spoon.
Once the sauce is at the right consistency, add the meat and stir well. Cook for a further 5 minutes then add the gherkins, stir, correct seasoning and serve with rice or pasta, garnishing with a little chopped parsley