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Le Chaudron recipe
Filet de biche sauce grand veneur
Venison loin with grand veneur sauce
⏱ 60 minServes 6Hard380 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients6 servings
800 g (28 oz)venison loin
300 ml (1¼ cups)game stock
3 tbspred currant jelly
200 ml (¾ cup)heavy cream
2shallots, chopped
150 ml (⅔ cup)red wine
40 g (1½ oz)butter
- 800 g (28 oz) venison loin
- 300 ml (1¼ cups) game stock
- 3 tbsp red currant jelly
- 200 ml (¾ cup) heavy cream
- 2 shallots, chopped
- 150 ml (⅔ cup) red wine
- 40 g (1½ oz) butter
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 6. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Sweat the shallots, add the wine and reduce by half.
- Add the game stock and simmer 10 minutes.
- Whisk in the redcurrant jelly and cream and simmer 5 minutes.
- Sear the venison in a hot buttered pan, 3 minutes per side.
- Cook to taste, keeping it pink inside.
- Rest a few minutes, slice and serve with the sauce.
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