Venison Roast with Morel Mushrooms

Ingredients

• 1 Shallot
• 1 Carrot
• 100 g celery
• 3 Tbsp plant oil
• 400 ml game stock
• 100 ml port wine
• 1 tbsp fig jam
• 2 sprigs thyme
• 5 fresh bay leaves
• Salt
• ground pepper (from the mill)
• 800 g venison loin (pre‑trimmed and prepped)
• 1 tsp peppercorns
• 20 g walnut kernels
• 1 sprig rosemary
• 400 g morel mushrooms
• 2 tbsp butter
• 2 pickled walnuts (jar)

Instructions

1. 1.

   Peel, dice, and brown the shallot, carrot, and celery in 1 tbsp hot oil. Add game stock with port wine, fig jam, thyme sprigs, and 2 bay leaves; reduce by about one‑third. Strain through a sieve and season with salt and pepper. Wash the venison loin, pat dry, and sear all sides in remaining oil. Preheat oven to 140°C (275°F) fan‑forced. Place meat on a rack, brush with sauce, and roast for 30–40 minutes on the middle rack.

2. 2.

   Meanwhile, clean morel mushrooms and sauté in hot butter. Season lightly with salt and arrange on a plate. Place venison atop. Slice pickled walnuts and arrange on remaining bay leaves over the meat. Serve with the remaining sauce.