Pan-Fried Venison With Shallots, Mushrooms & Wine

• 1 pound loin venison, cut into inch-thick steaks
• 1 7/8 cups shallots one finely chopped, the rest left whole but peeled
• 9/16 pound button mushrooms baby
• 4 smoked streaky bacon rashers, finely sliced
• 1/2 bottle red wine
• 6 3/4 tablespoons vegetable stock good
• beurre manie Some, to thicken, equal mixture of plain flour and butter, made into small balls

1. 1. To make the sauce, first fry the bacon and chopped shallot in a little vegetable oil, in a saucepan over a medium heat. Cook for 4 or so minutes until the bacon has a little colour.
2. 2. Add the whole shallots and mushrooms and stir well.
3. 3. Turn up the heat and deglaze the pan with the wine and stock. Once simmering, reduce the heat to low and simmer slowly for 1 hour.
4. 4. Strain the sauce through a sieve and reserve the solids. Return the liquid to the pan.
5. 5. At this point, season the steaks well and cook them on a high heat in oil and butter for about 2-3 minutes per side for rare. Remove the steaks and rest well while you finish the sauce.
6. 6. Finish the sauce by whisking in the beurre manie over a medium heat until you reach the desired thickness. It should be glossy and rich but not too thick. At this point, readd the solids to the sauce and heat through.
7. 7. To serve, slice the steaks in half horizontally and layer the meat on the sauce. I served this with mustard mash and seasonal vegetables. Enjoy!

loin, shallots, mushrooms, bacon rashers, red wine, vegetable stock good, beurre

Taken from www.yummly.com/recipe/Pan-fried-Venison-With-Shallots_-Mushrooms-_-Wine-1691879 (may not work)