Venison saddle with wild mushrooms

This dish combines the tender meat of venison with the earthy flavor of wild mushrooms. The rich sauce of game stock and herbs makes it the perfect dish for an elegant meal. It's simple to make, yet packed with flavor.

Number of persons : 4

Preparation time : 10 minutes

Cooking time : 20-25 minutes

Ingredients :

• 400-600 grams of venison saddle
• 300 g mixed forest mushrooms (e.g. chanterelles, chestnut mushrooms, boletes)
• 2 shallots, finely chopped
• 2 cloves of garlic, pressed
• 250 ml game stock
• 100 ml dry white wine
• 2 tbsp vegetable butter
• 1 tbsp vegetable oil
• 2 sprigs of thyme
• 1 bay leaf
• Salt and pepper to taste
  
  

Instructions :

1. Prepare the saddle of venison :
   Season the venison on both sides with salt and pepper. Heat the vegetable oil in a large pan over medium heat and sear the venison for 3-4 minutes per side, depending on your desired doneness (medium-rare is ideal). Remove the meat from the pan and set aside to rest.

2. Bake the wild mushrooms :
   Add the butter to the pan and cook the shallots and garlic for 2-3 minutes until softened. Add the wild mushrooms and cook for 5-6 minutes, until they begin to brown and soften.

3. Make the sauce :
   Add the white wine to the pan and simmer for 2-3 minutes to evaporate the alcohol. Then add the game stock, thyme, and bay leaf. Bring to a boil and simmer for 5-7 minutes to concentrate the flavors and thicken the sauce slightly.

4. Serve :
   Arrange the venison loin on plates and pour the sauce and wild mushrooms over it. Garnish with extra thyme, if desired. Serve with mashed potatoes or roasted vegetables, for example.