Venison fillet with red wine sauce
 Ingredients for 300 grs

Fillet of venison DIBE
1 large onion
Whole Milk Salt


Boil the Lombard and reserve.
For mashed potatoes, we put water to heat over high heat, and bring to a boil once we add the potatoes with skin (previously we must wash them) add a tablespoon of salt to the water. When the potatoes are tender and templen, remove the skin and pass by the potato peeler (if you do not have used a fork). Once we have the mashed potatoe add a little milk and mix (If you see you need more milk adds to the point).

On the other hand, cut the onion and the peach and poach them.

Heat up the griddle, when has the right temperature, we add a stream of olive oil and set the fillets.


3 tablespoons butter
3 tablespoons flour
1 stream of red wine
1 pinch of salt
1 cup of vegetable or poultry broth
1 pinch of black pepper


Put simmered in a pot about 3 tablespoons of butter. Leave it to melt completely. Don't put a lot of fire because the butter will evaporate and the wine sauce will lose smoothness.

Add the melted butter a couple or three spoonfuls of flour and stir well to dilute without lumps. Remember that it is important to stir it with a wooden spoon so as not to damage the pan.

Away from the fire the previous mixture and add 1 cup of wine. Remove everything well.

Regarding the wine that you´ll use, you will be able to choose the grape variety that you´ll prefer, although we recommend that you opt for a wine affordable and don't waste a quality and expensive wine.