Venison with Morel Sauce

Name: Venison with Morel Sauce (Cervo con Spugnole)
Cuisine: Italian
Ingredients: 500 g (18 oz) fillet of venison, trimmed and cut into 1cm (½ in) thick medallions; salt and pepper to taste; salt and pepper to taste; 3 tbsp extra virgin olive oil; 1 carrot, finely diced; 1 celery stick, finely diced; 1 onion, finely diced; 55 g (2 oz) dried morels, soaked in warm water for 2 hours (reserve the water); 55 g (2 oz) dried morels, soaked in warm water for 2 hours (reserve the water); 2 small onions, very finely sliced; 100 g (3½ oz) unsalted butter; 2 tbsp balsamic vinegar (aged for 10-15 years); 4 tbsp dry sherry; 6 tbsp double cream

Cervo con Spugnole

Preparation info

Serves
4

Difficulty
Easy

Appears in

Antonio Carluccio Goes Wild

By Antonio Carluccio

Published 2001

About

This is one of the most popular dishes on my restaurant menu in the autumn and winter. 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.

Ingredients

500 g (18 oz) fillet of venison, trimmed and cut into 1cm (½ in) thick medallions
2 tbsp

Europe
Italy
Main course
Gluten-free
Autumn
Winter

Method

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 or 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