Name: Ferraro's Kitchen Restaurant and Wine Bars Filetto Di Capriolo Recipe
Cook time: 30 min
Total time: 30 min
Yield: 2 servings
Cuisine: Italian
Ingredients: 2 pieces Venison filet; 1 tsp Salt; 1 tsp Black pepper; 2 tbs Olive oil; 300 g Fresh mixed wild mushrooms (e.g., chanterelles, porcini, shiitake); 200 g Fresh mixed berries (e.g., blueberries, raspberries, blackberries); 100 ml Red wine; 1 tbs Honey; 1 tsp Fresh thyme; 1 tbs Butter

ITALIAN MARGARITA

Garlic mayo is a creamy sauce blending mayonnaise with minced garlic, often used to enhance various dishes.

Garlic Mayo

Fresh avocado with lime, cilantro, and onion.

Guacamole

Cerignola olives marinated in garlic rosemary olive oil

Olives

Venison Filet, Wild Berry Sauce, Medley of Fresh Mushrooms

Season the venison filets with salt and black pepper on both sides. Heat olive oil in a skillet over medium-high heat.

Prepare the Venison

Add the seasoned venison filets to the skillet and sear for 3-4 minutes on each side or until they reach your desired level of doneness. Remove from the skillet and let them rest.

Sear the Filets

In the same skillet, add the butter and fresh mixed wild mushrooms. Sauté for about 5-7 minutes until they are golden brown and tender. Season with salt and pepper to taste.

Cook the Mushrooms

In a saucepan, combine the fresh berries, red wine, honey, and fresh thyme. Bring to a simmer and cook for 8-10 minutes until the sauce has thickened slightly.

Prepare the Wild Berry Sauce

Plate the venison filets, top with the wild berry sauce, and serve alongside the sautéed mushrooms.

Serve

Venison filet

Salt

Black pepper

Olive oil

Fresh mixed wild mushrooms (e.g., chanterelles, porcini, shiitake)

Fresh mixed berries (e.g., blueberries, raspberries, blackberries)

Red wine

Honey

Fresh thyme

Butter