Venison

with chestnut puree and potato-apple gratin
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Difficulty:
advanced
Difficulty
Preparation:
1 hr
Preparation
Calories:
1078
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
1 serving contains
(Percentage of daily recommendation)
Calories1,078 kcal(51 %)
Protein67.3 g(69 %)
Fat56.1 g(48 %)
Carbohydrates75 g(50 %)

Ingredients

for
4
For the side dishes:
200 grams Chestnuts (from a jar)
salt
1 kilogram starchy potatoes
4 sour Apple
1 garlic
freshly ground pepper
milk
cream
250 grams Chanterelle
80 grams butter
100 grams Quark
For the venison:
2 shallots
750 grams Venison bone
5 Juniper berries
5 peppercorns
Burgundy wine
1 kilogram Roast saddle of venison
salt
freshly ground pepper
50 grams clarified butter
100 grams sour cream
How healthy are the main ingredients?
potatoChanterelleChestnutsaltApplegarlic

Preparation steps

1.

For the side dishes: Cut an X into the tops of the chestnuts and cook for 5 minutes in boiling salted water. Remove the chestnuts from the water to loosen then cook for another 45 minutes in a little water.

2.

Rinse and peel the potatoes and apples. Cut the potatoes into thin slices. Cut the apples into quarters, remove the core and cut the quarters into slightly thicker slices. Peel and halve the garlic and rub on the inside of a casserole dish. Layer potato and apple slices, alternately in the casserole dish. Season with salt and pepper. Mix milk and cream and pour over the layers. Bake in a preheated oven 200°C (approximately 400°F) for 45 minutes.

3.

Brush the chanterelles. Heat 50g (approximately 1 3/4 ounces) of butter and saute the chanterelles.

4.

For the venison: Peel and halve the shallots. Cook the bones in a large pot. Add the juniper berries, peppercorns and shallots. Add the red wine and 1/8 liter (approximately 1 cup) of water and bring to a boil. Simmer for about 20 minutes. Drain through a sieve. Remove the venison from the roasting pan and wrap in aluminum foil. Skim the fat from the broth, bring to a boil and reduce by half. degrease and mix with the other stock and boil down by about half. Whisk in the sour cream and season with salt and pepper.

5.

Season the venison with salt and pepper. Heat the butter in a roasting pan, add the meat and place in a preheated oven at 250°C (approximately 475°F) for 20 minutes.

6.

Puree the chestnuts and stir in the quark, remaining butter and season with salt and sugar. Remove the meat from the bone and slice. Serve with the potato-apple gratin, chestnut puree and chanterelle mushrooms.