Venison Fillet, Leeks, Girolles and Sauce Poiverade


Venison has the benefit of being virtually fat-free, in particular the fillet. Saying that there’s no loss of flavour, quite the opposite. In this instance the fillet is roasted in the pan to medium and served with strips of leek sauteed with wild mushrooms. Girolles are perfect with this but other wild mushrooms can easily be substituted.

Venison Fillet, Leeks, Girolles and Sauce Poiverade
Serves 4
  1. 4 Venison fillet portions
  2. 6-8 Baby leeks or 2 Large leeks, trimmed and sliced into strips
  3. 1 Garlic clove, peeled and finely sliced
  4. 100g Butter, diced
  5. 2-3 Sprigs of Thyme
  6. 100g Girolle Mushrooms or mixed wild mushrooms, cleaned
  7. 50ml Creme de Cassis
  8. 200ml Veal stock, reduced to 100ml
  9. 50ml Double cream
  10. Olive oil
  1. Preheat the oven to 190C.
  2. Using an ovenproof non-stick frying pan, add a little olive oil and season the venison fillets. Set the pan over a high heat and once smoking, add the steaks. Sear on all sides until golden then add the thyme followed by a third of the butter, baste the fillets and transfer to the oven for 7 minutes, or until the fillet has a slight spring when pressed. Place the fillets into foil along with the thyme and remaining pan juices. Wrap up and keep warm.
  3. Place the pan used for the venison onto a high heat and add the cassis, boil for a minute and then add the reduction of veal followed by a good few grinds of pepper to taste. Boil for a further two minutes and then add the cream stir and season to taste, keep warm.
  4. Add the remaining butter to a non-stick frying pan set over a high heat and add the garlic, fry until soft and then add the leeks and mushrooms, continue to fry until softened and season to taste.
  5. Place a mound of leeks and mushrooms in the centre of each plate, slice the venison into thick slices and lay on top. Pour over the sauce and serve.
Artisan Traveller


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