4 fillets of venison
100g shiitake mushrooms.
1 finely chopped shallot
1oz butter
salt and pepper

the sauce:
1 tbsp groundnut oil
1 bouquet garni
55ml Armagnac
210ml chicken stock
2 tbsp redcurrant jelly
10 crushed black peppercorns
40g butter
100g marrons glacés

METHOD

Clean the mushrooms with a damp cloth and remove the stalks (keep for the sauce).

Heat butter in a frying pan and sauté the mushrooms and shallot over a gentle heat until all the moisture has evaporated. Season to taste and keep warm.

Place oil in a shallow pan, set over a high heat and sear the venison. Keep warm.

Add the bouquet garni.

Flame with the armagnac.

Add the chicken stock. Reduce the heat to low and cook for 20 minutes.

Add the redcurrant jelly, black peppercorns and the stalks of the mushrooms. Continue to cook until the sauce is slightly syrupy. Strain the sauce through a sieve.

Beat in half the butter a little at a time and season to taste.

Delicately stir in the marrons glacés and keep the sauce hot.

Heat remaining butter in frying pan and quickly fry the fillets for 2-3 minutes on each side, depending on whether you prefer your venison to be served rare or medium. As soon as they are done, transfer them to a wire rack to rest for 1-2 minutes.

Divide the shiitake mushrooms between two heated plates and lay the fillets of venison on top. Arrange the marrons glacés between the mushrooms and meat and pour the hot sauce over the venison.

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