Venison in brandy

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