Cervo con Spugnole
Venison with Morel Sauce
To ensure tenderness, the best cut to use is the fillet, but unfortunately this is also the most expensive. This morel sauce also goes very well with the quenelles of pike.
Serves 4
500g (18 oz) fillet of venison, trimmed and cut into 1 cm (1/2 inch) thick medallions Marinade Morel Sauce
2 tbsp extra virgin olive oil
Salt and pepper to taste
3 tbsp extra virgin olive oil
1 tbsp balsamic vinegar (non-aged)
1 carrot, finely diced
1 celery stick, finely diced
1 onion, finely diced
55g (2 oz) dried morels, soaked in warm water for 2 hours (reserve the water)
2 small onions, very finely sliced
100g (3 1/2 oz) unsalted butter
2 tbsp balsamic vinegar (aged for 10-15 years)
4 tbsp dry sherry
6 tbsp double cream
The day before cooking, place the venison in a dish and cover with the marinade ingredients. Season with salt and pepper. (The vegetables from the marinade can be used afterwards in a sauce for rice and pasta).
To make the sauce, fry the onion in the butter until transparent. Add the pre-soaked morels and cook for 10-15 minutes, then add the balsamic vinegar, sherry, cream and some salt and pepper. Cook gently for a further 10 minutes. You may need to thin the sauce at this stage: add a little of the morel soaking water to the pan.
Season the venison and then fry for three minutes on each side in the oil, until brown on the outside, pink on the inside. Spoon the sauce and morels on to a hot plate, and then place the venison on top. A perfect accompaniment would be some wet polenta.
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