Game Recipe with Cigar Pairings

The Game Season is now in full swing here in Switzerland, which means that it is time for the traditional TopCubans.com Game Recipe for 2014. This year, we will prepare Venison fillets with crème de cassis sauce (by Keith Floyd). Ingredients 30g/1oz butter 2 tbsp olive oil 3 venison fillets, each weighing about 85g/3oz 30ml/1 fl oz brandy 55ml/2 fl oz crème de cassis 100ml/ 3½fl oz venison stock or good quality beef stock 1 venison sausage, casing removed and discarded 1 tbsp fresh or dried cranberries 1 tbsp chestnuts, peeled and mashed 2 heart-shaped croutons, to serve 1 tbsp venison or game pâte 1 tbsp redcurrent jelly watercress, to garnish Preparation 1.Heat half the butter and olive oil in a small fry pan. 2.Add the venison fillets and fry, over a high heat, for one minute. 3.Turn the steaks over and fry for a further 3-4 minutes (longer if you like medium to well done fillets). 4.Pour in the brandy and when the flame has died, remove the fillets from the pan and arrange on a warm plate. 5.Pour in the crème de cassis and the stock and season well. Leave over the heat until the sauce has thickened and reduced. 6.Meanwhile, form a small patty by combining the sausage meat, cranberries and chestnuts. 7.Heat the remaining butter and oil in a small fry pan. Add the patty and fry for 2-3 minutes, either side. 8.Finish the croutons by spreading them with pâte, then the red current jelly. 9.Pour the crème de cassis sauce over the venison. 10.Add the patty and croutons to the plate, garnish with a sprig of watercress and serve. And to go with this ‘gastronomique’ treat, please find our suggested smoking menu: Amuse Bouche – Cohiba Secretos box of 10 Entrée – Cuaba Distinguidos Plat Principal – Bolivar Presidente Swiss Regional Production 2013 Dessert – Montecristo Double Edmundo box of 10 Digestif – Partagas Lusitanias box of 10 ‘So long as you have food and a cigar in your mouth, you have solved all questions for the time being.’ (Kafka) Enjoy, David