|Venison Burger with a Cheese and Mushroom Sauce|
Shallots (finely chopped)
Mushrooms (roughly Chopped)
White Stilton (small cubes)
Salt and Pepper to season
First fry the shallots and mushrooms gently for about 10 minutes until the shallots soften and the mushrooms deepen in colour. Then add about a glass of white wine and reduce it by half. Stir in enough double cream to get the consistency you want and enough cubes of the cheese to add the required flavour. This does involve tasting to get the balance right. I think I added too much cheese really as it seemed to over-power the mushroom flavour a little, but we do like cheesy sauces!
The sauce went well with the meat, and something similar could be used for steak and other cuts. Perhaps think about the cut of meat when deciding how rich you want it. You could use a different cheese or less of it to make it milder if the meat is very delicate. The wedges you see were homemade by par boiling and baking with salt, pepper and Greek oregano.