Ingredients:
400 g venison fillet
1/2 glass of extra virgin olive oil
1 small piece of ginger root
2 leeks
1 lemon
200 g redcurrants
1 tablespoon of mustard
1/5 liter of cream
50 g butter
1 tablespoon of flour
stock
salt and pepper
Preparation:
Slice the venison fillet and let the pieces marinate for 2 hours in an emulsion made from oil, grated ginger, salt and pepper. Heat the butter in a frying-pan and brown the pieces of venison on both sides.Put the (washed) redcurrants, the white portion of the leeks (finely chopped) and the white wine in a saucepan and heat over a low flame. Dissolve the flour and the mustard in the cream, add the juice and the zest of half a lemon, and pour over the redcurrants ; add a small cup of stock and allow the sauce to thicken.Place the slices of venison on a heated serving dish and pour the sauce over them. Serve hot.
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