Rib and venison fillet

Recipe: Rib and venison fillet

Recipe for venison tenderloin, grand veneur sauce, a real delight, often reserved for special occasions. At home we love game, but no hunter in the family so there are few occasions to eat it. I like these dishes with a generous sauce, very smooth and a lot of character, slightly sweet and tangy at the same time. It is perfectly suitable for the end of the year celebrations, rib and venison fillet no matter what I fall for the two pieces, what I like more are the plates that come back clean. But it’s not always easy to find venison fillet.

Recipe ingredients

• Rib of venison fillet for 2 people:
• 400 g Ribs of tenderloin
• 2 shallots
• 2 garlic
• Roe deer rib adornments
• 1 teaspoon of redcurrant jelly
• 1/4 Madira red wine
• 1 teaspoon of tomato paste
• 50 g butter

Instructions

1. Sear the trimmings with the shallots and garlic.
2. Add the jelly and the brown stock
3. Pour the wine.
4. Add a glass of water.
5. Add the teaspoon of tomato puree
6. Simmer the sauce for an hour, without covering it.
7. Add the jam.
8. Reduce the sauce by half.
9. Sear the ribs in the hot butter and let brown well.
10. Serve in hot plates, put the meat on top and generously cover with the sauce.
11. I accompanied it with mashed sorrel with a fork.

Preparation time: 30 minutes
Cooking time: 15 minutes
Number of people: 2
4 star rating: 1 review

What wine to drink with: Rib of venison fillet

My favorite wine for this recipe: Madiran red Cépage Tannat, Cabernet Franc and Sauvignon
Temperature between 16 ° and 17 °

Thanks to Kiki for this recipe

Take out the net for an hour Slice the fillet Use a sharp knife Season Grab Turn over and grab Zoom