Venison fillet with mushrooms & truffle sauce

For this recipe you'll need:

- 1 venison filet

- Truffle sauce

- Enoki mushrooms

- Pickled red onions

- Fresh herbs (e.g. parsley, cress or thyme)

- Butter

- Salt & pepper

Follow these steps:

Grill the enoki mushrooms on a fire pan or over an open fire. Add butter, salt and pepper to the mushrooms and grill until golden and tender

Season the venison fillet with salt and pepper. Grill the fillet over the embers for about 3-4 minutes on each side for a pink roast (core temperature of around 54 degrees).

Let the venison filet rest for a couple of minutes.

Serve the fillet of venison with the grilled enoki mushrooms, truffle sauce, pickled red onions and fresh herbs.

For the truffle sauce

- 2 tablespoons of butter

- 1 finely chopped onion

- 2 cloves of chopped garlic

- 2 tablespoons flour

- 2 cups of game stock

- 2 dl. cream

- 1 tablespoon of truffle paste or more depending on your taste – season with salt and pepper

Follow these steps:

Melt the butter in a saucepan and sauté the onion and garlic until they are soft.

Add the flour and stir well, let it simmer for a minute

Gradually add the game stock, stirring constantly until the sauce starts to become even.

Add the cream and simmer the sauce until the desired consistency

Stir the truffle paste into the sauce and season with salt and pepper.

Let the sauce simmer for a few minutes to allow the flavors to blend well.

Now you have a delicious game sauce with truffle ready to enjoy with your dishes!

To make game stock at home, brown the bones from the game with vegetables, tomato paste, herbs and water, simmer for at least 4 hours and strain. The stock is then ready to use in sauces and dishes.

After following all these steps you should be ready to enjoy your delicious meal.

Bon appetit!