Meat — fresh morels

Roast Venison with Red Wine and Morels

Name: Roast Venison with Red Wine and Morels
Prep time: 30 min
Cook time: 30 min
Yield: Serves 4
Cuisine: Swiss
Ingredients: 1 shallot; 3 tbsp butter; 2 tbsp crème fraîche; 20 cl veal stock; 200 g fresh morels; 20 cl red wine; 800 to 1000 g roast venison

A roast of game cooked in the oven, sliced thin and coated in a full-bodied red wine jus, lifted by morels and a dash of cream. A seasonal dish to serve piping hot.

Serves: Serves 4
Preparation: 30 min
Cooking: 30 min

Method

Preheat your oven to 200 °C.
Generously butter the venison roast, place it in an ovenproof dish and roast for thirty minutes.
Peel the shallot, chop finely and sweat it in a spoonful of butter.
Deglaze with the red wine and reduce by half. Add the veal stock, season with salt and pepper and keep warm over a low heat.
Clean the morels and quarter them. Sauté in a spoonful of butter, then add to the sauce with the cream.
Slice the venison thinly and serve immediately, coated in this fragrant sauce.