VENISON is the perfect meat for autumn nights: dark, smokey and gamey. It is the ideal base for a warming casserole, but it doesn't always need hours in the oven. Pick the right cut, and it makes a meal in minutes.
Seared Deeside venison with creamed wood mushrooms
400g venison loin
200g mixed mushrooms such as shitake and oyster
250ml good game stock
125ml double cream
4 tbs olive oil
Slice the mushrooms thickly and sauté in 2 tablespoons of olive oil in a frying pan until golden and caramelised. Add the game stock and reduce by half. Add the double cream and bring to simmering point, simmer for three or four minutes and put into a bowl to keep warm. Next, cut the venison loin into inch-thick medallions (slices). Clean the frying pan, heat two tablespoons of oil in it until very hot and sear the meat for 30 to 60 seconds on each side, depending how rare you like your meat. Season with salt and cracked black pepper and serve covered with the creamed wood mushrooms sauce.