stuffed loin fillet of venison
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.