stuffed loin fil­let of veni­son

Sporting Gun - - STALKING -

This is in­spired by one of Jon’s dishes, to be hon­est it’s the only one he cooks! I have adapted it to suit veni­son.


• 1 veni­son loin

• 4oz stil­ton cheese

• ½lb spinach

• 1 onion chopped

• 6oz mush­rooms chopped • ¼tsp pa­prika

• Salt and pep­per

• 4tbsp sour cream

• 1tbsp olive oil

• Knob of but­ter

Cut the loin ¾ through length wise and open out flat. Slice the cheese thinly and spread over one side of the loin. Quickly wilt the spinach and cover the meat and cheese with it. Fold over the other side of the loin and se­cure the sides with cocktail sticks. Put the oil in a fry­ing pan and heat un­til hot, then quickly cook the meat un­til it is brown on both sides. Take it out of the pan and rest while you make the sauce.

Melt a knob of but­ter in the same pan and cook the onion un­til soft. Add the mush­rooms and soften them with the onions. Sea­son with salt, pep­per and pa­prika and then stir in the sour cream.

Heat the oven to 220C, place the rested meat and its juices into the onion and mush­room sauce.

Cook in the oven for about 15 min­utes or un­til the meat is cooked to your lik­ing.

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