Fancy a dish that's both impressive and surprisingly easy to make? This venison tenderloin recipe combines the rich flavors of game, mushrooms, and chicory in one delicious dish. With your trusty cast iron pan from The Windmill Cast Iron, you can transform these ingredients into a culinary masterpiece perfect for any occasion.
Recipe:
Ingredients for 4 persons:
- 800 grams of venison fillet
- 400 grams mixed mushrooms, coarsely chopped
- 4 heads of Belgian chicory
- A handful of flat-leaf parsley, finely chopped
- Salt and pepper to taste
- Olive oil
- A good dash of port
Preparation method:
- Heat The Windmill cast iron pan over medium heat.
- Season the venison fillet with salt and pepper and pan-fry until cooked to your desired degree, ideally to a core temperature of 55°C for medium-rare.
- Remove the meat from the pan and let it rest in aluminum foil.
- Meanwhile, briefly blanch the chicory heads in boiling water and add them to the skillet along with the mushrooms. Cook until golden brown.
- Add the port to the pan and briefly flambé to create a delicious port sauce.
- Cut the venison fillet into slices and serve with the vegetables and port sauce.
We hope you enjoy this delicious recipe and how easy it is to prepare with your Windmill Cast Iron pan. Share your creations on social media and tag us so we can share in your culinary adventures! And don't forget, for more great recipes and tips for your cast iron cookware, visit The Windmill Cast Iron.