Ingredients

• 500g/1lb 2oz venison fillet
• trimmed and cut into 2.5cm/1in thick medallions
• 5 tbsp extra virgin olive oil
• 1 tbsp balsamic vinegar
• 1 carrot
• finely chopped
• 1 onion
• finely chopped
• salt and freshly ground black pepper
• 100g/3½oz unsalted butter
• 2 small onions
• very finely sliced
• 40g/1½oz dried morels
• soaked in warm water for 2 hours
• drained (reserve the water)
• 150g/5oz fresh porcini mushrooms
• thickly sliced
• 2 tbsp balsamic vinegar (aged for 10-15 years)
• 4 tbsp dry sherry
• 6 tbsp double cream
• salt and freshly ground black pepper
• 1 summer truffle
• optional

Directions

• For the venison
• the day before cooking
• place the venison in a dish and cover with three tablespoons of the olive oil
• and all of the balsamic vinegar
• carrot and onion. Season well with salt and freshly ground black pepper and place into the fridge to marinate overnight.
• For the sauce
• heat a non-reactive frying pan until hot. Add the butter and onions and fry the onion for 2-3 minutes
• until softened.
• Add the morels and cook for 10 minutes.
• Add the porcini and fry for a further 3-5 minutes.
• Add the balsamic vinegar
• sherry and cream and simmer for 10 minutes. Season
• to taste
• with salt and freshly ground black pepper. (The sauce may become quite thick
• so add a little of the morel soaking water to the pan.)
• To cook the venison
• remove the venison from the marinade
• pat dry with kitchen paper
• then season well with salt and freshly ground black pepper.
• Heat a separate frying pan until hot. Add the remaining two tablespoons of olive oil and the venison steaks. Fry the venison on each side for 3-4 minutes
• until golden-brown on the outside
• but still pink on the inside
• or until cooked to your liking.
• To serve
• spoon the mushroom sauce onto warmed plates
• then top with the venison steaks. Shave a little summer truffle over the top
• if using.