Mignons of Venison with Parsley Purée

Name: Mignons of Venison with Parsley Purée
Cuisine: Swiss
Ingredients: 250 g (9 oz) parsley, without stalks; 50 ml (2 fl oz) double cream; salt and freshly ground pepper; salt and freshly ground pepper; 12 x 40 g (1½ oz) mignons of venison, well trimmed; 70 g (2¾ oz) butter; 200 ml (7 fl oz) red wine (Burgundy); 200 ml (7 fl oz) red wine (Burgundy); 400 ml (14 fl oz) reduced Game Stock; 400 g (14 oz) small chanterelles, well cleaned; 1 shallot, peeled and very finely chopped

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Essential Mosimann

By Anton Mosimann

Published 1993

About

Ingredients

250 g (9 oz) parsley, without stalks
50 ml (2

Europe
Switzerland
Main course
Gluten-free

Method

Make the parsley purée first. Wash well and steam for a few minutes. Liquidise without any water.

Add, and season with salt and pepper. Keep to one side.

Season on both sides.

Melt 30 g (1¼ oz) of the butter in a pan and gently sauté the mignons to pink - about 2 minutes on each side. Keep hot. Remove the butter from the pan, and keep it.

Add to the meat juices i