Never Lose Track of Your Favorite Recipes.
Save, organize into collections, plan your meals, and shop the ingredients—all in one free app.
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
Chrome Extension
