Venison Crepinettes

Name: Venison Crepinettes
Ingredients: 1 shallot, finely chopped; 6 thick venison medallions, from boned-out loin fillet of fallow or roe deer; 6 thick venison medallions, from boned-out loin fillet of fallow or roe deer; 6 thick venison medallions, from boned-out loin fillet of fallow or roe deer; salt and freshly ground black pepper; salt and freshly ground black pepper; 1 tablespoon finely chopped parsley; 300 ml (½ pint) single cream; 1 tablespoon unsalted butter; 6 cloves garlic, very finely chopped; oil; 350 g (12 oz) mushrooms, finely chopped; 1 teaspoon finely chopped parsley; squeeze of lemon juice; 2 large pieces of caul fat

Preparation info

Serves
6

Difficulty
Medium

Appears in

Game Cookery

By Patricia Lousada

Published 1989

About

Ingredients

For the sauce

6 cloves garlic, very finely chopped
1 tablespoon unsalted butter
300

Main course
Stew
Gluten-free

Method

To make the sauce; place the garlic and butter in a small thick-bottomed saucepan and simmer gently over low heat until the garlic begins to soften. Do not allow it to colour. Add the cream and continue to simmer gently for about 10 minutes, until the cream thickens slightly and is flavoured with the garlic. Season with salt and pepper and strain into a clean saucepan. Before serving the sauce