Roast Venison Fillet

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Roast Venison Fillet
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Difficulty:
moderate
Difficulty
Preparation:
1 hr 45 min.
Preparation

Ingredients

for
4
Ingredients
18 ozs Venison (loin fillets)
1 sprig rosemary
1 clove garlic cloves
aluminum foil
Sauce
1 onion
1 carrot
¼ Celeriac
1 tsp powdered sugar
2 Tbsps tomato puree
cup Red wine
4 cups venison stock
4 cups vegetable stock
1 tsp allspice
2 bay leaves
1 tsp Juniper Berry
1 pc Lemon peel
1 pc Orange peel
1 Tbsp Corn starch
1 tsp Dark chocolate
Mashed potato
4 cups potatoes
11 ozs Celeriac
2 Tbsps Celeriac
¼ cup cream
3 Tbsps butter
1 generous pinch freshly grated Nutmeg
2 Tbsps Cranberry sauce
salt
freshly ground peppers
rosemary (to garnish)
How healthy are the main ingredients?
potatoCeleriacgarlic cloverosemaryonioncarrot
Product recommendation
Can be frozen
Preparation

Kitchen utensils

1 Oven-proof skillet, 1 Bowl, 1 Small bowl, 1 Measuring cups, 1 Cutting board, 1 Small knife, 1 Tablespoon, 1 Teaspoon, 1 Whisk, 1 Wooden spoon

Preparation steps

1.
Wash the venison and pat dry. Heat the oil in a frying pan and brown the venison on all sides with the garlic and rosemary sprig. Wrap the meat in aluminium foil and put into the oven at 80°C for about 15 minutes. Before serving, season with salt and pepper and cut into slices.
2.
Heat the icing sugar in a frying pan until caramelised. Add the tomato puree, then gradually add 150 ml red wine and simmer until reduced. Add the vegetables, the venison stock and vegetable stock and cook gently for about 1 hour until the vegetables are cooked.
3.
Strain the sauce through a sieve, then return to the pan with the rest of the red wine, the spices and lemon and orange peel. Boil until reduced by half. Strain again to remove the spices and thicken with cornflour. Add the chocolate and season well with salt and pepper.
4.
For the mashed potato, wash and peel the potatoes and celeriac and cut into pieces. Steam until soft, then add the celeriac leaves and puree. Stir in the cream and butter and season to taste with salt, pepper and nutmeg.
5.
Arrange the sliced venison on warmed plates with the mashed potato and celeriac. Add a little sauce and garnish with cranberry sauce and a sprig of rosemary.