CookEat Recipe
Venison à la Parisienne with Sherry Mushrooms
Venison pieces first fried with herbs, then gently simmered in consommé and finished with sherry mushrooms.
Method
Steps
Step 1
Cut venison into pieces and season.
Step 2
Melt butter with onion, bay, parsley and thyme; add meat and fry briefly on all sides.
Step 3
Pour in consommé, cover and simmer until venison is tender and pieces reach 71 °C, checking the chosen cut.
Step 4
Add sherry and chopped mushrooms, bring to a full simmer until hot. Serve with optional toasted croutons.
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