Roast Venison Dinner

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Roast Venison Dinner
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Health Score:
7,4 / 10
Difficulty:
moderate
Difficulty
Preparation:
1 hr 30 min.
Preparation

Ingredients

for
4
Ingredients
800 grams Venison rib
20 grams butter
200 milliliters Red wine
400 grams Venison bone (minced)
400 milliliters Game stock (prepared)
1 Tbsp Tomato paste
½ stalk Leeks
¼ Celery root
1 onion
1 carrot
5 Tbsps vegetable oil
250 grams Chanterelle
2 shallots
3 Tbsps butter
2 fresh Figs
1 Tbsp Red currant jelly
l Red wine
1 Cinnamon stick
1 tsp Ground clove
300 grams frozen Brussels sprouts
250 grams Cornmeal
½ l milk
1 Tbsp butter
2 Tbsps butter (for cooking)
salt
freshly ground peppers
How healthy are the main ingredients?
Brussels sproutsChanterelleLeekTomato pasteonioncarrot

Preparation steps

1.

Heat 1 tablespoon butter and milk. Stir in cornmeal and bring to a boil. Simmer over low heat for 20 minutes, stirring constantly. Remove from heat, let cool slightly and spread onto a buttered plate. Let cool completely, then use cookie cutters to cut out polenta stars. 

2.

Rinse and chop vegetables. Peel and mince onion. Heat 2 tablespoons oil in a pan, add bone, vegetables and onion. Deglaze with red wine and game stock and simmer for 30 minutes.

Rinse venison and remove tendons. Heat remaining oil and butter in a roasting pan and roast venison in an oven preheated to 220°C (approximately 425°F) for about 20 minutes. Pour stock through a strainer, then reduce by half. Baste venison with stock. Deglaze pan with vegetable mixture.

Prepare Brussels sprouts according to package instructions, then drain and keep warm.

Heat remaining butter in a pan and brown polenta stars. 

3.

Rinse chanterelles. Peel and mince shallots. Heat butter in a pan and cook chanterelles and shallots for 5 minutes, then season with salt and pepper.

4.

Peel and quarter figs. Boil figs, red wine, clove, cinnamon and currant jelly.

5.

Carve venison and plate with chanterelles, fig confit, polenta stars and Brussels sprouts. Serve drizzled with pan juices.