Enjoy this very special and easy venison dish.
600ml red wine (such as shiraz)
1/3 cup (80ml) Madeira or dry sherry
1/3 cup (80ml) balsamic vinegar
6 eschalots, sliced
1 fresh bay leaf*
1 thyme sprig
2 cups (500ml) cranberry jus or good-quality beef stock**
10g Gippsland Swiss Mushrooms
1kg Deer Rise venison fillet
1 tablespoon olive oil
30g unsalted butter
1 tablespoon plain flour
Redcurrant jelly, to serve
To make the sauce, combine the red wine, Madeira, balsamic vinegar, eschalots, bay leaf and thyme in a bowl and set aside for 2-3 hours. Place in a saucepan with jus or stock and bring to the boil over high heat. Reduce heat to medium-low and simmer until reduced by three-quarters (this will take about 20 minutes). Set aside.
Preheat the oven to 200°C.
If the venison fillet is long, cut it in half. Season well with salt and freshly ground black pepper.
Heat the oil in a large frypan over high heat and sear the venison on all sides. Transfer to a baking tray and roast for 10-12 minutes for medium-rare. Remove from oven, cover loosely with foil and set aside to rest for 10 minutes.
Slice mushrooms with butter in a frypan over medium heat for 1-2 minutes. Add flour to the pan and cook, stirring, for a further minute. Add red-wine sauce and reserved mushroom liquid, and simmer for 5-6 minutes until well-reduced. Season to taste.
Slice the venison and serve with sauce and redcurrant jelly, accompanied by thea crisp salad or lovely root veggies.