Grilled Cervena venison tri-tip with chasseur sauce
- Grilled cervena tri tip
- 720 g Cervena venison tri-tips (four 180g tri-tips)
- 2 tbsp vegetable oil
- 2 tbsp Cracked pepper
- coarse sea salt
- Chasseur sauce
- 250 ml strong glace de viande
- 250 ml white wine
- 175 g mushrooms sliced
- 175 g shallots
- 50 g butter
- 25 g parsley chopped
- 25 g tomato paste
- 25 g mustard
- 15 g tarragon
- 15 g salt
- 15 g crushed garlic
- 1 tbsp cracked white pepper
Method
Coat meat with oil, season with pepper and generous amount of salt. Cook for 4 minutes each side on a hot barbeque or heavy pan. Rest before slicing across the grain.
Chasseur sauce
In a heavy-bottomed sauce pan, melt butter over a medium heat. Add mushrooms and shallots and cook until the mushrooms are soft and the shallots are translucent. Add wine and heat until the liquid boils. Reduce heat and let simmer till reduced by two thirds. Add the glace de viande, tomato paste, mustard and garlic, then lower heat to a simmer and reduce for approximately five minutes. Stir through the parsley and tarragon, and season before serving.
To serve
Serve with chasseur sauce, pomme frites and vegetables of your choosing.
Servings4
Prep Time15minutes
Cooking Time10 minutes
INGREDIENTS
|
Method Coat meat with oil, season with pepper and generous amount of salt. Cook for 4 minutes each side on a hot barbeque or heavy pan. Rest before slicing across the grain. Chasseur sauce In a heavy-bottomed sauce pan, melt butter over a medium heat. Add mushrooms and shallots and cook until the mushrooms are soft and the shallots are translucent. Add wine and heat until the liquid boils. Reduce heat and let simmer till reduced by two thirds. Add the glace de viande, tomato paste, mustard and garlic, then lower heat to a simmer and reduce for approximately five minutes. Stir through the parsley and tarragon, and season before serving. To serve Serve with chasseur sauce, pomme frites and vegetables of your choosing. |
|
Rate this recipe!
|