Venison Fillet

with mustard and juniper and cranberry sauce
0
Average: 0 (0 votes)
(0 votes)
Venison Fillet
share Share
print
bookmark_border Copy URL
Difficulty:
moderate
Difficulty
Preparation:
35 min.
Preparation
Calories:
369
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
1 serving contains
(Percentage of daily recommendation)
Calories369 kcal(18 %)
Protein33.3 g(34 %)
Fat18.5 g(16 %)
Carbohydrates17 g(11 %)

Ingredients

for
4
For the white wine pears
250 milliliters white wine
zest of 1 lemons (and 1 orange)
4 Pear
peppers
For the venison fillet
400 grams trimmed Venison fillet
salt
freshly ground peppers
1 Tbsp vegetable oil
2 Tbsps grainy Mustard
1 Tbsp breadcrumbs
1 shallot
4 Juniper berries
400 milliliters Game stock
2 Tbsps lingonberry (no sugar)
1 tsp cornstarch
3 Tbsps Red wine
fresh at will Fresh herbs (for garnish)
How healthy are the main ingredients?
MustardlemonPearsaltshallotJuniper berries

Preparation steps

1.

For the white wine pears: Combine white wine, lemon and orange peel in a saucepan and simmer for about 5 minutes. Peel pears, add to pan, season with 1 pinch of pepper and cook for 5-6 minutes. Keep warm.

2.

For the venison fillet: Rinse venison fillet, pat dry and season with salt and pepper. Heat oil in a nonstick skillet. Sear venison fillet on all sides and then place in an ovenproof dish. Mix mustard with breadcrumbs and coat venison fillet with it. Bake in preheated oven on the middle rack at 200°C (gas mark 3-4, fan: 180°C) (approximately 400°F) for about 15 minutes. Let venison fillet rest about 5 minutes.

3.

Peel shallots and chop finely. Crush juniper berries in a mortar. Saute shallot and juniper berries in the pan used to sear the venison fillets. Deglaze with game stock and allow to boil over high heat for about 5 minutes. Mix in lingonberries. Stir cornstarch with red wine until smooth, stir into the sauce and gently simmer for 1-2 minutes. Season with salt and pepper.

4.

Remove pears from the sauce. Slice venison fillet and serve with the gravy and pears. Garnish to taste with fresh herbs.