Roasted-grilled venison with wild mushroom sauce

Ingredients

• 900 g Venison tenderloin
• 230 g Brown champignons
• 6 pcs Shallots
• 180 ml Port
• 240 ml Homemade beef stock
• 3 pcs Corn starch
• 2 tbsp Olive oil
• 1 tsp Salt
• 1 tsp Black pepper, ground
• 1 tsp Crushed chili flakes

Method

1. Preheat oven to 270°C.
2. Trim fat from venison; and place on a rack.
3. Rub it with olive oil.
4. Sprinkle with pepper flakes, 1/2 teaspoon salt, and 1/8 teaspoon pepper, then place it onto heated olive oil and roast for 5 minutes each side.
5. After roasting, insert a meat thermometer into the thickest part of venison.
6. Grill at 270°C for 30 minutes or until thermometer reaches 62°C (medium-rare) to 70°C (medium).
7. Cover loosely with foil; let stand for 10 minutes.
8. Save some juice if you can for the sauce.
9. Remove stems from mushrooms and discard; slice caps.
10. Place a large non-stick skillet coated with olive oil over medium-high heat until hot.
11. Add the reserved juice, mushrooms, and shallots; sauté for 4 minutes or until tender.
12. Add 1/4 teaspoon salt, 1/8 teaspoon pepper, and port; cook for 2 minutes.
13. Combine broth and cornstarch in a small bowl.
14. Add to skillet; bring to a boil, and cook for 1 minute or until thick, stirring constantly.
15. Serve with venison.