Venison Fillet Wrapped in Filo Dough with Porcini
Venison fillet wrapped in filo dough with porcini mushrooms is a recipe featuring fresh ingredients from the venison category. Try this and other recipes from Spoonsparrow!
Ingredients
- 600 g porcini mushrooms
- 1 onion
- 3 tbsp parsley
- 300 g venison back fillet
- 5 tbsp butter
- Salt
- pepper (ground)
- 4 sheets filo dough (frozen)
- 80 g sugar snap peas
- 150 ml game stock (glass)
Instructions
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1.
Preheat the oven to 200°C (400°F). Grease a baking dish.
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2.
Clean and wipe the porcini mushrooms with a damp kitchen towel. Finely chop 200 g of them, slice the rest into nice rounds. Peel and finely chop the onion. Wash and finely chop the parsley. Rinse the venison fillet, pat dry, and cut into four pieces. Heat 2 tbsp butter in a pan and sear the fillets on all sides for about 2-3 minutes each. Remove from heat. Add 1 tbsp butter to the same pan, sauté the onions until translucent, add the mushroom cubes and cook until liquid evaporates. Season with salt and pepper, stir in 2 tbsp parsley. Season the fillets as well. Place one fillet on a sheet of filo dough, cover with some mushroom filling, fold the edges into a packet and press down with a little water to seal. Arrange in the greased baking dish and bake in the preheated oven for 10-15 minutes.
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3.
Clean, rinse, and blanch the sugar snap peas in plenty of salted water for 4-5 minutes. Drain and shock in cold water.
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4.
Heat the pan drippings, deglaze with game stock, and reduce to a sauce.
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5.
Sauté the sliced porcini mushrooms in the remaining butter on both sides until crisp. Remove, plate on warmed dishes. Toss the snap peas briefly in the leftover pan fat, arrange them over the mushrooms and filo packets. Sprinkle with chopped parsley and drizzle with the reduced game stock.
