Noble, for the special occasions with light wild mushroom mille-feuille.

Ingredients

• 8 pieces of ready-to-cook Venison steaks of 80g each
• Butter oil

For the wild mushroom mille-feuille:

• 8 pieces of puff pastry of 5 x 8cm in size
• 1 egg yolk with 1 tblsp. of water, whisked
• 500g wild mushrooms of the season, such as: porcini mushrooms, chanterelle, etc.
• 2 shallots, finely chopped
• 1 small, sour apple, chopped into small chunks
• 1 tblsp. of chopped parsley
• 1 tsp. of fresh, chopped Thyme
• 50g grated Parmesan
• Some butter

For the Calvados-red wine sauce:

• 1 glass of venison stock from the supermarket
• 250ml dry red wine
• 1 tsp. of Dijon mustard
• 2 finely chopped shallots
• 20ml of Calvados
• Salt, pepper and some icing sugar

Preparation

The wild mushroom Mille-feuille:

1. Defrost the puff pastry and roll it out until approximately ½ cm in thickness and cut a square out to the size of 5 x 8cm.
2. Using the whisked egg yolk and water, brush the top of the pastry evenly.
3. Place on baking paper and bake for 10-12 minutes until golden yellow, allow to cool.

The mushrooms:

1. Clean the mushrooms, try not to wash the mushrooms with water, but rather dust them with a small kitchen brush. Cut into chunks, as well as the apple.
2. Fry the chopped onions in some butter until soft and then add the mushrooms.
3. Add salt and pepper and cook for 2-3 mins. Add the apple cubes and parsley and cook for a further 2-3 mins.
4. Allow to cool and place on the puff pastry. Repeat the process another 2 times and end with a layer of mushrooms.
5. Cover with the grated Parmesan and place in the oven under the grill until golden yellow.

The venison steaks:

1. Add salt and pepper and fry in hot butter oil. Allow the steaks to take on some colour in the frying pan and then place the pan in the oven at 160° C for 15-18 minutes until cooked, but making sure the steaks do not dry out.
2. The Calvados-red wine sauce:
3. Fry the onions in some butter with some icing sugar, add the Dijon mustard and stir. Add the red wine and the venison stock.
4. Reduce until 1 third of the liquid remains, add the Calvados to taste and then add some cold butter. Do not cook further.

Serving suggestion

Place the pink venison steaks on a plate and cover with sauce, place the wild mushroom Mille-feuille next to the steak on the plate.