Healthy Gourmet Kitchen

Saddle of Venison with Cranberries and Chestnuts

5
Average: 5 (2 votes)
(2 votes)
Saddle of Venison with Cranberries and Chestnuts

Saddle of venison with cranberries and chestnuts - Festive feast for winter days

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Health Score:
87 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr 45 min.
Preparation
Calories:
449
calories
Calories

Healthy, because

Even smarter

Nutritional values

Red cabbage provides numerous minerals as well as secondary plant compounds such as flavonoids and polyphenols, which have been shown to protect our body cells from the harmful effects of free radicals.

The venison fillet with cranberries and chestnuts goes perfectly with mashed potato and parsnip puree.

1 serving contains
(Percentage of daily recommendation)
Calorie449 cal.(21 %)
Protein40 g(41 %)
Fat13 g(11 %)
Carbohydrates38 g(25 %)
Sugar added2 g(8 %)
Roughage8.5 g(28 %)
Vitamin A0.7 mg(88 %)
Vitamin D0.8 μg(4 %)
Vitamin E3.4 mg(28 %)
Vitamin K49.9 μg(83 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.6 mg(55 %)
Niacin8.8 mg(73 %)
Vitamin B₆1 mg(71 %)
Folate100 μg(33 %)
Pantothenic acid2 mg(33 %)
Biotin7.5 μg(17 %)
Vitamin B₁₂1.7 μg(57 %)
Vitamin C76 mg(80 %)
Potassium1,340 mg(34 %)
Calcium101 mg(10 %)
Magnesium80 mg(27 %)
Iron6.7 mg(45 %)
Iodine12 μg(6 %)
Zinc5.7 mg(71 %)
Saturated fatty acids7.5 g
Uric acid300 mg
Cholesterol126 mg
Complete sugar28 g

Ingredients

for
6
Ingredients
36 ozs Venison fillet
4 Tbsps clarified butter
1 tsp salt
1 tsp peppers
2 sprigs rosemary
22 ozs Red cabbage
1 onion
10 ozs Vegetable broth
4 Tbsps Red wine vinegar
1 Cinnamon stick
1 grated Apple
½ tsp Nutmeg
5 ozs Chestnuts (precooked; vacuum packed)
½ stalk Leeks
2 carrots
3 ½ ozs Celery root
2 shallots
1 Tbsp Tomato paste
5 ozs Red wine
½ red onion
6 ozs Cranberry (fresh or frozen)
2 Tbsps wild honey
1 pinch cinnamon
How healthy are the main ingredients?
Red cabbageCranberryChestnutLeekTomato pasterosemary

Preparation steps

1.

Trim the fillet of venison and pat dry. Heat 2 tablespoons of clarified butter in a frying pan. Fry the meat in it for 10 minutes over high heat, and season with salt and pepper. Wash rosemary, shake dry, and place in an ovenproof dish. Place the venison fillet on top and cook in a preheated oven at 100 °C / 212 °F for 45-50 minutes.

2.

Meanwhile, clean red cabbage, remove stalk, cut cabbage into fine strips. Peel and dice onion. Heat 1 tablespoon clarified butter in a pot. Roast onion in it over medium heat for 3 minutes. Add cabbage and sauté for about 6 minutes. Add 5 ounces of broth, vinegar, cinnamon stick, and apple, and season with salt, pepper, and freshly grated nutmeg. Cover and simmer on low heat for about 1 hour. Add chestnuts after 50 minutes and cook for 10 minutes.

3.

Clean, wash and chop vegetables. Sauté vegetables in the pan over medium heat for 5 minutes. Add tomato paste and let it caramelize. Deglaze with red wine, add remaining broth and simmer covered for 10 minutes at low heat. Then pass sauce through a fine sieve, reduce slightly if necessary, add salt and pepper and keep warm.

4.

Meanwhile, peel and chop red onion. Heat remaining clarified butter in a saucepan. Sauté onion in it over medium heat for 2 minutes. Add cranberries and honey and simmer over low heat for 7 minutes. Season with salt and pepper.

5.

Remove saddle of venison from oven and let rest briefly. Arrange red cabbage and cranberries on plates. Slice the saddle of venison, place on the plates and drizzle with the sauce.