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Loin of Venison, Broccoli And Stilton Purée, Red Wine Sauce - Great British Chefs

Ingredients

• 400g of loin of venison, trimmed of all silverskin
• 1 garlic clove, crushed
• 4 sprigs of fresh thyme
• 25g of butter
• 150g of girolles, other wild mushrooms may substitute.
• 1 tbsp of vegetable oil
• salt
• pepper
• 1 head of broccoli
• 100g of butter
• 100g of Stilton
• salt
• pepper
• 1 shallot, sliced
• 1 carrot, sliced
• 1 leek, top only, sliced
• 1 stalk of celery, sliced
• 1 tbsp of vegetable oil
• 1 garlic clove, crushed
• 1 sprig of fresh thyme
• 1 bay leaf
• 1 sprig of rosemary
• 200ml of red wine, good quality
• 50ml of red wine vinegar
• 100ml of port
• 500ml of game stock, or substitute brown chicken stock or beef stock
• 25g of butter

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