1 carrot, finely chopped
40g/1½oz dried morels, soaked in warm water for 2 hours, drained (reserve the water)
150g/5oz fresh porcini mushrooms, thickly sliced
1 onion, finely chopped
2 small onions, very finely sliced
1 summer truffle, optional
1 tbsp balsamic vinegar
2 tbsp balsamic vinegar (aged for 10-15 years)
salt and freshly ground black pepper
5 tbsp extra virgin olive oil
100g/3½oz unsalted butter
6 tbsp double cream
500g/1lb 2oz venison fillet, trimmed and cut into 2.5cm/1in thick medallions
4 tbsp dry sherry