Serves

4

Information

Prep time: 90 minutes Cook time: 40 minutes

Ingredients

2 venison fillets (approx. 320g when trimmed) • 400g peeled potatoes • 2 tablespoons cream • 200g Brussels sprouts, peeled • 100g chanterelle or porcini mushrooms • 4 pears • 100ml red wine • 75ml red port wine • 1 cinnamon stick • 1 tablespoon sugar • 1 tablespoon lemon juice • 100ml water • 1 clove • 100g cranberries • 50g gingerbread • 20g dark chocolate • Pepper and salt

Method

Pears: Simmer the peeled pairs in the red wine, together with 50ml of the red port wine, the cinnamon stick, the sugar and the lemon juice for one hour • Put to one side in the warm liquid Sauce: Trim the fillets, placing the trimmings in 100ml water • Add the clove and 25ml red port and cook for 30 minutes on a low heat • Sieve the liquid and reduce to half its volume • Add the chocolate, gingerbread, cranberries and season with salt and pepper • Place to one side • Boil the potatoes and mash them with the cream, pepper and salt • Keep warm to one side • Boil the Brussels sprouts till tender, place to one side and keep warm • Seal the fillets with a knob of butter, frying on both sides • Season with pepper and salt and place in the oven at 180ºC for 5-10 minutes • Fry the mushrooms shortly on high temperature in the remaining fat • Cut the venison into thin slices • Place onto the plate with the rest of the warm ingredients