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http://www.lifestylefood.com.au/recipes/14661/fillet-of-venison-with-rich-coffee-and-red-wine-sauce

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Fillet Of Venison with Rich Coffee And Red Wine Sauce

Ingredients

Method

  • 1.

    Pre heat the oven to 220˚C.

  • 2.

    To make the sauce: In a medium pot sauté the shallots, garlic, thyme, bay leaves in the oil until caramelised. Add the flour and stir well with a wooden spoon for 1 minute. Add the wine and port and reduce by half. Now add the chicken stock and reduce on a medium heat for 15 minutes or until a sauce consistency. Season with salt and pepper.

  • 3.

    Pass the sauce through a fine sieve and return to a clean pot. On a medium heat, whisk in the coffee and cinnamon. Season again if necessary. Add little by little half the butter and whisk well. Set aside in a warm area until ready to serve.

  • 4.

    Remove the venison fillets out of the fridge 30 minute before cooking. Season the venison. On a medium to high heat sear the venison all over until golden brown. Remove from the heat and add the remaining butter. Using a spoon coat the venison with the bubbling butter. Place the venison on a hot tray and place into the oven for 6-8 minutes, turning halfway. Remove from the oven and allow to rest 3 minutes in a warm spot.

  • 5.

    Slice and serve with some of the coffee sauce. I like to serve this elegant dish with some potato puree and a simple watercress salad.

Notes

Justine Schofield developed this recipe as part of the 'Coffee Bean Intelligence' Masterclass for Nespresso by infusing a selection of fine coffee blends with gourmet dishes.

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» Top Wine Matches For This Recipe

Andrew Graham

Shiraz, Merlot and Grenache are the best wines to pair with Fillet Of Venison with Rich Coffee And Red Wine Sauce.

 
 

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