Roasted venison with chanterelle mushrooms, mashed potatoes and cranberry sauce
Medium Red
Appellation(s)
- Morgon
A festive dish all about character and tenderness, which pairs wonderfully with a Morgon.
A fan of Morgon? Find more information on the appellation page!
Ingredients
- For the mashed potatoes: 600g potatoes, 5cl milk, 40g butter, 1 garlic clove, salt and pepper.
- For the fried chanterelle mushrooms: 250g chanterelle mushrooms, 1 shallot, olive oil, 10g butter, salt, pepper.
- For the roast venison: 1 venison haunch, 1 onion, 2 garlic cloves, olive oil, 10g butter, salt, pepper.
- For the cranberry sauce: 200g cranberries, 100g brown sugar, 1 shallot, 100ml port, 120ml chicken stock, olive oil, salt, pepper.
Preparation
- Step 1Peel and cut the potatoes into big cubes. Boil in salted water for 30 minutes. Drain the potatoes then mash with milk and cubes of cold butter. Season and set aside.
- Step 2Peel and chop the shallot. Clean the mushrooms and set aside. Sauté the shallot in some olive oil and butter. Add the mushrooms, season and cook for another few minutes. Set aside.
- Step 3Peel and chop the garlic and onion. Sauté in an ovenproof casserole dish with butter and a drizzle of olive oil. Season the haunch. Then place in the casserole dish and brown on each side. Take off the heat, cover the dish and put it in the oven for 50 minutes at 80°C . Once cooked, set the roast aside in a warm place and reduce the cooking juices for a few minutes. Set aside.
- Step 4Peel and cut the shallot. Sauté the shallot in a pan with a little olive oil. Add the cranberries, cook for a few minutes then deglaze with the port. Add the sugar and chicken stock. Season and leave to cook for 20 minutes. Add 2 tbsps of the cooking juices, stir. Continue cooking for a few minutes. Set aside.
- Step 5Serve the roast venison with the mashed potatoes, a few fried chanterelle mushrooms and the cranberry sauce.
