Venison with wild garlic and chanterelles

Tareq Taylors tender venison is served alongside a creamy cabbage and mushroom sauce
By Tareq Taylor
Venison with wild garlic and chanterelles
  • Rating:
  • Serves: 4
  • Cook Time: 20 minutes
  • Prep Time: 15 minutes
  • Effort: easy


  • 700 g tenderloin of venison
  • 300 g chanterelle mushrooms
  • 3 tbsp butter
  • 2 spring onions, cut into chunks
  • 50 ml dry white wine, such as chardonnay or sauvignon blanc
  • 150 ml double cream
  • 150 g pointed head cabbage, torn into large pieces

For the garnish

  • sea rocket, or regular rocket leaves
  • goosefoot leaves, or spinach leaves
  • 1 tsp wild garlic, seeds only
  • 150 ml blueberries


1. Sear the meat in a hot pan with 1 tablespoon of the butter and season with salt to taste. Cook for around 6 minutes on each side until medium rare. Remove from the pan and allow to rest for a few minutes before serving.

2. Fry the chanterelles in the remaining butter for approximately 4 minutes. Add the spring onion, the white wine and the cream. Add the cabbage to the chanterelles and allow to cook until the cream has thickened.

3. For the garnish: Add 8-10 stalks of sea rocket and a handful of goosefoot leaves, the wild garlic seeds and the blueberries to the pan. Slice the meat, then plate up and serve.

Rate This Recipe