Wild Venison and Mushroom Vol-au-vents

Ingredients

• 350 g wild venison steak, cut into 1 cm pieces
• 12 ready-to-bake small vol-au-vent cases (about 300 g)
• 20 ml rapeseed oil
• 200 g chestnut mushrooms, finely chopped
• 80 g shallot, finely chopped
• 1 garlic clove, finely chopped
• 15 g plain flour
• 150 ml low-salt beef stock
• 100 ml double cream
• 1 tsp thyme leaves
• 10 g parsley, chopped
• 1 g fine salt
• 1 g ground black pepper

Method

1. 1

   Heat the oven and bake the pastry cases according to the packet instructions, usually about 15–20 minutes. Leave on a rack and lift out their centre lids.

2. 2

   Meanwhile, heat half the oil in a wide frying pan and brown the venison pieces for 4–5 minutes, turning them to cook every side. Transfer to a plate while preparing the sauce.

3. 3

   Add the remaining oil, mushrooms and shallot to the pan. Cook for 6–7 minutes until the mushroom liquid evaporates, then add the garlic and thyme for 1 minute.

4. 4

   Stir in the flour, gradually add the stock and simmer for 2 minutes. Add the cream, salt, pepper and venison with its juices, then simmer gently for 3–4 minutes.

5. 5

   Check the thickest meat pieces and the centre of the sauce with a clean thermometer. The filling must be piping hot and reach 70°C for 2 minutes. Stir in the parsley.

6. 6

   Spoon the hot filling into the crisp cases and replace the pastry lids if desired. Serve immediately, allowing two per person.