Mille-feuille Crouton of Venison and Aubergine served with a Cream of Madeira and Wild Mushroom Sauce

Ingredients

1 fillet of venison
1 finely chopped onion
1 clove of garlic
¼ pint of venison stock
2 measures of Madeira liquor
3oz of butter
3oz of wild mushrooms
½ pint of extra thick double cream
1 whole aubergine
3 slices of thick white bread
1 pint of vegetable oil
Salt and pepper

Method

Pre-heat oven to gas mark 6.
In the butter fry off the finely chopped onion, garlic and mushrooms.
In the same frying pan seal the fillet of venison on both sides.
Add the stock and reduce by half.
Add the Madeira and flambé.
Once the alcohol has burnt off add the double cream and simmer for 5 minutes.  Season with salt and pepper.
Meanwhile add the vegetable oil to a saucepan and heat on a moderate heat until hot.
Using a pastry cutter cut the bread into roundings of approximately 4 cm in diameter and deep fry until golden brown.
Slice the aubergine into circles of approximately 2 mm thick and brush with olive oil. Place on to a baking tray and put in the oven on gas mark 6 for 8 minutes until thoroughly cooked.
Remove the venison and slice evenly into thick strips.
On a clean plate place the fried bread (crouton), then lace the venison and a drizzle of sauce on top followed by the aubergine.  Continue this process once again to a tower and serve.

Courtesy of Anthony Evans, Wales