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Venison with Coffee and Red Wine Sauce
Ingredients
  • 4 x 150g fillets of venison
  • ¼ cup olive oil
  • 3 French shallots, sliced
  • 1 clove garlic, crushed
  • 2 sprigs of thyme
  • 1 bay leaf
  • 2 tsp. flour
  • 2 cup of red wine
  • ½ cup port
  • 2 cups of brown chicken stock
  • 2 tbs. of brewed Nespresso coffee (I use Cosi)
  • 60g cold butter, cubed
  • 250g smoked speck (cut into lardons)
  • Pinch of cinnamon
  • Salt and pepper
Steps
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