RecipesVenison loin (back) with mushroom sauce
First, we dry the meat, remove the membranes, and season it with salt and pepper. Then we sear it on hot oil on each side. After that, we place it in a preheated oven for about 5 minutes.
Ingredients (what you need)
doll (or boned back - I used from a deer)
100 g bacon
100 g mushrooms
1 shallot
6 pieces of dried marinated tomatoes
1 clove of garlic
fresh thyme
fresh rosemary
green parsley
salt
pepper
oil
1/2 dcl sweet cream
Recipe steps
We dry the meat, remove the sinews, season it with salt and pepper, and then sear it on all sides in hot oil.
Then we place it in a preheated oven at 200°C for about 5 minutes to finish cooking.
First, we prepare the sauce. In the bacon, we sauté shallots until they turn slightly brown, then add mushrooms, chopped sun-dried tomatoes, thyme, and rosemary. We add a little liquid and simmer for about 10 minutes. Then we add chopped garlic and stir in cream for smoothing (optional). Finally, we mix in chopped parsley and briefly heat.
We take the tenderloin out of the oven and serve it on a plate with the sauce; I served it with mashed potatoes.
Additional information about the recipe Venison loin (back) with mushroom sauce
The game fillet, also known as the back, is a delicious and highly valued piece of meat characterized by its delicate flavor and tenderness. Complemented by a mushroom sauce that enhances its natural taste, it creates a perfect harmony between the meat and natural ingredients. The mushroom sauce, made from fresh forest mushrooms, cream, and spices, adds a rich, earthy flavor to the dish. This combination is the ideal culmination of any festive dinner and will delight both game lovers and all gourmets.
Tomas Rohlena
Tomas Rohlena is a versatile personality with a broad perspective. He is a great fan of food and occasional cooking. He is also interested in gourmet experiences in restaurants. Every Sunday, his family looks forward to his regular lunch that he prepares for them.
