Recipes
Cream of New Zealand venison with chantrelles
Carefully sauté the shallots and garlic in the butter, add the chanterelles and sweat, quickly. Add half the wine. Add the stock. Mix the corn starch with the remaining white wine and add to the soup and simmer for 5 minutes. Liquidize the mixture in the blender.
Saute venison cubes in a little oil.
Bring soup to the boil again and add the reduced cream. Season with salt and pepper.
When serving, garnish with the sautéed venison cubes, small chanterelles and bread croutons.
Preparation: 10 mins
Time to cook: 20 mins
Ingredients
2 finely chopped shallots
1 clove finely chopped garlic
30g butter or margarine
75g chanterelles, fresh, if possible, finely chopped
75ml dry white wine
25 g cornstarch
1 litre meat stock
300 ml cream, reduce by half
50 g venison leg, small cubes
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