2019 Winning Wines
Pinot Noir – SIWC 2019
Venison loin with shallots and mushroom
Presented by chef Marcell Kustos
Pinot Noir Wines
were judged with this recipe
60 g butter
2 Tbsp oil
1000 g shallots, sliced lengthwise
4 pc carrots, grated
4 Tbsp flour
500 ml red wine
500 ml vegetable stock
3 Tbsp balsamic vinegar
8 sprigs thyme
1200 g Venison fillet
150 g mushrooms, thinly sliced
In a large frying pan, heat up butter and oil.
Add shallots and 2 minutes later carrots.
When both became soft, stir in flour, add red wine and wait until it reduces.
Then add stock and half thyme and reduce until thickens.
Add balsamic vinegar and thyme.
Heat oven to 200 degrees.
In a hot frying pan, add oil and fry each side of venison until golden brown.
Bake in oven for 5 minutes.
On a covered tray rest the venison for 5-10 minutes.
Spoon shallot gravy on a serving plate, place venison on top and decorate with mushroom slices.