Pan-Fried Venison with Shallots, Mushrooms & Wine Recipe | Yummly

Pan-fried Venison With Shallots, Mushrooms & Wine

OPEN SOURCE FOOD
7Ingredients
85Minutes
Read Directions
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Ingredients

US|METRIC
  • 1 pound loin (venison, cut into inch-thick steaks)
  • 300 grams shallots (one finely chopped, the rest left whole but peeled)
  • 250 grams button mushrooms (baby)
  • 4 smoked streaky bacon (rashers, finely sliced)
  • 1/2 bottle red wine
  • 100 milliliters vegetable stock (good)
  • beurre manié (Some, to thicken, equal mixture of plain flour and butter, made into small balls)
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    Directions

    1. 1. To make the sauce, first fry the bacon and chopped shallot in a little vegetable oil, in a saucepan over a medium heat. Cook for 4 or so minutes until the bacon has a little colour.
    2. 2. Add the whole shallots and mushrooms and stir well.
    3. 3. Turn up the heat and deglaze the pan with the wine and stock. Once simmering, reduce the heat to low and simmer slowly for 1 hour.
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