Loin of venison with broccoli and stilton purée and red wine sauce

Ingredients

Fresh Meat

  • 400g of loin of venison, trimmed of all silverskin

Fruit & Vegetables

  • 1 garlic clove, crushed
  • 150g of girolles, other wild mushrooms may substitute.
  • 1 head of broccoli
  • 1 shallot, sliced
  • 1 carrot, sliced
  • 1 leek, top only, sliced
  • 1 garlic clove, crushed

Salad & Fresh Herbs

  • 4 sprigs of fresh thyme
  • 1 stalk of celery, sliced
  • 1 sprig of fresh thyme
  • 1 bay leaf

Dairy

  • 25g of butter
  • 100g of butter
  • 25g of butter

Oils & Vinegars

  • 1 tbsp of vegetable oil
  • 1 tbsp of vegetable oil
  • 50ml of red wine vinegar

Store Cupboard

  • salt
  • pepper
  • salt
  • pepper
  • 1 sprig of rosemary

Cheese

  • 100g of Stilton

Beverages

  • 200ml of red wine, good quality
  • 100ml of port

Game

  • 500ml of game stock, or substitute brown chicken stock or beef stock