Fillet of Venison with a Red Wine Sauce

Trim the fillet if necessary, and cut the venison into ¾ inch/2 centimetre slices. Marinade in the wine, juniper berries and rosemary for at least four hours  Picture  .

Remove the fillet slices of venison and very thoroughly dry with some kitchen paper. Put the marinade in a saucepan and reduce to about half. Similarly reduce the homemade veal stock by half.

Prepare the Braised Fennel  Recipe   and Celeriac Mash  Recipe   and keep warm.

Put a couple of teaspoonfuls of oil in a pan over a high light. When the oil is hot, sear the slices for about a minute per side. Drop the heat to medium, and cook for a further two minutes per side  Picture  . Take out of the pan and keep warm in a low oven. Put on the green beans.

Flame the cooking pan with the armagnac, and add the reduced marinade followed by the reduced stock. Stir in the beurre maniere with a wooden spoon and season the sauce with salt and pepper. Stir in the cream if applicable.

Pour over the sauce over the venison slices and serve  Zoom  .