Venison fillet with sage

This is an extremely interesting venison dish.  It is quick to produce and really benefits from the flavour of the sage leaves but also the mignonette pepper.  This latter ingredient introduces a slightly spicy taste which is good with venison.

Preparation Time: 10 Mins

Cooking Time: 8 Mins

Total Time: 18 Mins

Ingredients

For 3 servings…

280 gms          Venison fillet  - cut into ½ cm wide strips 

                     Pepper  - mignonette

                     Salt          

60 gms            Butter       

1                    Shallot  - chopped finely         

4                    Sage leaves  - young - cut into narrow strips         

10 cl               Cream  - soured      

For the mignonette pepper

1 tbs               Peppercorns  - black 

1 tbs               Peppercorns  - white 

1 tbs               Peppercorns  - green 

1 tbs               Peppercorns  - pink   

1 tbs               Coriander seeds       

2 berries          Allspice     

Method

To make the mignonette pepper…

Mix all the ingredients together and grind to a powder.  Not the quantities will produce more

mignonette pepper than is required for this recipe.

To cook the venison…

Season the venison strips with salt and mignonette pepper.

Melt the butter in a pan and soften the shallot for 2—3 minutes.  Stir in the venison and the sage and

stir-fry for 5-6 minutes or until the meat is cooked to your preference.  Lower the heat and stir in the

soured cream.

Serve at once.

Wine recommendations

A big red wine.

Conventional

     Côtes du Rhône Villages

Interesting

     Gigondas

     Rasteau

     Saint Joseph

     Vacqueyras

Special

     Châteauneuf-du-Pape

     Côte Rôtie