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Loin of Venison With Broccoli and Stilton Purée and Red Wine Sauce
GREAT BRITISH CHEFS27Ingredients
55Minutes
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Ingredients
US|METRIC
2 SERVINGS
- 400 grams venison (loin, trimmed of all silverskin)
- 1 garlic clove (crushed)
- 4 sprigs fresh thyme
- 25 grams butter
- 150 grams mushrooms (groiles other wild mushrooms may substitute.)
- 1 Tbsp. vegetable oil
- salt
- pepper
- 1 head broccoli
- 100 grams butter
- 100 grams stilton
- salt
- pepper
- 1 shallot (sliced)
- 1 carrot (sliced)
- 1 leek (top only, sliced)
- 1 stalk celery (sliced)
- 1 Tbsp. vegetable oil
- 1 garlic clove (crushed)
- 1 sprig fresh thyme
- 1 bay leaf
- 1 sprig rosemary
- 200 mL red wine (good quality)
- 50 mL red wine vinegar
- 100 mL port
- 500 mL game stock (or substitute brown chicken stock or beef stock)
- 25 grams butter
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