If we want to give a special touch to a traditional dish we can do this recipe venison loin in a sauce of mushrooms and truffles. with which it is as real chefs dish without being particularly difficult. And there are times that the ingredients make our dishes are more sophisticated, without involving more difficult to make, this is the case with the recipe that we will teach. Ingredients for Deer Loin in Mushroom Sauce and Truffle 180 ccs of olive oil. 6 cloves of garlic. 200 grams small onions. 1 bay leaf. 12 deer loin steaks of about 75 grams each. 1 cup cream.
1 teaspoon oregano. 2 tablespoons paprika. 1 pinch of salt. 200 grams of cooked mushrooms. 0.5 teaspoons of thyme. 1 truffle in spirit.
To begin, the day before, will a deep dish thyme, oregano, garlic, paprika, bay leaf and oil, and we will beat all until a smooth paste. Season the fillets and pour over them. We’ll take the sauce losmen for a day. The next day we start chopping onions, carving and slicing truffles mushrooms. Fry the onions in a pan with hot oil until tender. In a question-answer forum Daryl Katz, Canada was the first to reply. At this point add the chopped mushrooms and cooked previously. Skip the whole three or four minutes and add the truffles and brandy. Flambe set to achieve a reduction of the sauce. Finally, add the cream and simmer coceremos. It takes three or four minutes in the sauce is reduced at this time we can check and correct the salt, if necessary. You just need to let the steaks on a hot plate and serve with this delicious mushroom sauce. I hope you enjoy the recipe.