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      Sven Savoye - The Wild Boar - Monday 13 May 2024

      Delicious venison fillet with mushrooms and chicory

      Craving a dish that is both impressive and surprisingly easy to make? This venison fillet recipe combines the rich flavors of game, mushrooms, and chicory into one tasty dish. With your trusty cast iron pan from The Windmill Cast Iron, you'll transform these ingredients into a culinary masterpiece perfect for any occasion.

      Recipe:

      Ingredients for 4 persons:

      • 800 grams of venison fillet
      • 400 grams of mixed mushrooms, roughly chopped
      • 4 stalks of Belgian ground chicory
      • A handful of flat-leaf parsley, finely chopped
      • Salt and pepper to taste
      • Olive oil
      • A good splash of port wine

      Instructions:

      1. Preheat The Windmill cast iron pan over medium-high heat.
      2. Season the venison fillet with salt and pepper and cook it in the pan until desired doneness, ideally to a core temperature of 55°C for medium-rare.
      3. Remove the meat from the pan and let it rest in tin foil.
      4. Meanwhile, briefly blanch the chicory heads in boiling water and add them to the skillet along with the mushrooms. Cook until the mushrooms are golden brown.
      5. Add the port wine to the pan and let it flambe briefly to create a delicious port sauce.
      6. Slice the venison fillet and serve with the vegetables and port sauce.

      Hopefully, you'll enjoy this delicious recipe and the ease with which this meal can be prepared with your Windmill Cast Iron pan. Share your creations on social media and tag us so we can join in on your culinary adventures! And remember, for more great recipes and tips for your cast iron cookware, visit The Windmill Cast Iron.

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