Wednesday, 27 May 2009

Venison fillet, asparagus & baby leeks

Another day, another piece of meat served with asparagus. I can't help it. It's the brief British asparagus season and I feel like I am missing out if I don't eat it at every opportunity. This piece of meat wasn't exactly seasonal - some Scottish venison fillet we unearthed from the chest freezer.

The meat was panfried medium rare & rested while we made a little red wine reduction in the pan. Zapped the asparagus and baby leeks in the microwave, added a splodge of bearnaise (once you've opened a jar it's impossible to stop) to the plate and there it was. Very British ingredients, very simply cooked, very delicious.

And because it was so delicious, we got out The Good Glasses and opened a very good bottle of wine. A 2003 Warwick Pinotage. Huge flavour, a bit overwhelmed by the alcohol (14.5%) but just the thing for the rich game meat.

5 comments:

HH said...

Oh sounds delicious! I do like that it inspired you to get the good glasses out!

kat said...

We are the same when, when asparagus is in season we eat all we can!

Heather said...

man, you are making some of my favorite proteins this week!! this looks amazing!!

Foodycat said...

HH - yes, we like the good glasses!

Kat - it's one of the best things about spring, isn't it?

Heather - thanks! It surprises me how many people don't like venison.

Debinhawaii said...

Yum--I love a good piece of venison. What a great meal!

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