Bacon Wrapped Venison With Mushroom Cream Sauce - cooking recipe

Ingredients

8 None venison fillet steaks, each about 1/4 lb
8 strips bacon
3 tbsp butter
2 tbsp mild olive oil
8 None thin slices of cabbage
1 3/4 lbs mixed mushrooms, e.g. chanterelles, porcini, field
4 None shallots, finely chopped
2 tbsp mixed herbs e.g. parsley, marjoram, rosemary
3/4 cup mushroom or vegetable stock
1/2 cup cream
1 tsp cornstarch
None None extra herbs, to garnish

Preparation

Season the venison with plenty of black pepper and wrap each fillet in a strip of bacon, securing in place with wooden skewers.
Melt half the butter with 1 tablespoon of the oil in a large frying pan and fry the steaks for 2-4 minutes on each side, depending on how well cooked you like venison. Transfer to a plate and keep warm.
Melt the remaining butter with another 1 tablespoon of the oil and fry the cabbage slices gently, turning once until softened. Remove from pan and keep warm.
Add the mushrooms and shallots to the pan and fry gently for 3 minutes. Stir in the herbs, stock and cream and bring to a gentle simmer. Blend the cornstarch with 2 tablespoons water and add to the pan. Cook gently until thickened and season to taste. Arrange the venison and cabbage on warmed serving plates. Spoon over the sauce and serve garnished with extra herbs.