This Thursday marks the first day of autumn, and it's time for us to share our back-to-school recipe. Autumn vegetables are back on the shelves and announce a season full of sweetness and greed. Here is our proposal to accompany our red Patrimonio.
The product: the cep. Slightly nutty and low in calories, this mushroom, which is only eaten cooked, is one of the first of the season.
The recipe: Sliced venison with ceps
Ingredients (4 people)
500g of sliced venison cut with a knife
300g porcini mushrooms cut into quarters
1 tablespoon of flour
1 chopped shallot, 20g butter, 0.5dl white wine
1 dl of game stock
2 dl of cream
Preparation
Lightly flour the meat
Heat the oil in a frying pan and quickly sear the minced meat. When it is coloured, salt and drain in a colander. (Keep the juice).
Roast the porcini quarters and drain.
Put a knob of butter in the pan and the chopped shallot, deglaze with the wine, add the game stock, the cream and the meat juice
Leave to cook and pour over the meat and the ceps
The wine
AOC Patrimonio 2013 red, from the Yves Leccia estate
This cuvée, composed of 90% Nielluciu (Corsican grape variety) and 10% Grenache, comes from vines located on the unique terroir of E Croce in the AOC Patrimonio. This gourmet and well-structured wine is full of red fruit aromas and a few spices that will give this recipe a boost.
