Venison in brandy
By nicolas bresson

Ingredients
- 1 large whole fillet of venison
- 2 cups vegetable or beef stock
- 200 g cream
- 1 tablespoon eau de vie (pear or plum)
- salt and pepper
Details
servings 2
Level of difficulty Easy
Preparation time 25mins
Cooking time 15mins
Cost Budget Friendly
Preparation
Step 1
Marinate the venison overnight in olive oil and pepper.
Step 2
Dry the fillet with kitchen roll and cut into 3 equal sections lengthwise. Cut each section in half (thicknesswise) to obtain 6 slices as equal as possible, 2 to 3 cm thick.
Step 3
Reduce the stock by 2/3, add the cream, season, and reduce over low heat until you get a smooth sauce.
Step 4
Fry the slices of meat over high heat for about 1 minute on each side.
Step 5
Add the brandy to the sauce and add the meat, straight from the hot pan.
Step 6
Cook for 7-8 minutes, covered, over low heat and stirring occasionally and turning halfway through. Serve.
Step 7
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