Venison Fillet with Herb Mashed Potatoes and Red Wine Sauce
The venison filet has a low fat and cholesterol content and is more than suitable for figure-conscious enjoyment. It contains high quality iron, which is needed for the transport of oxygen in the blood and is also a good source of protein, so it can also be used in the diet of athletes and fitness enthusiasts.
With the consumption of venison, a sustainable meat consumption is possible, because the animals live wild in forests and therefore species-appropriate. If you don't like the taste of game, you can also use beef, lamb, veal or pork fillet to prepare this recipe. Port and red wine can also be replaced by dark grape juice as an alcohol-free alternative.
For the additional crunch, our crispy parsnip chips are particularly suitable as a topping!
- 4 pieces Venison rib (each about 180 g)
- 2 tablespoons vegetable oil
- 500 grams starchy potatoes (floury)
- 3 tablespoons very finely chopped Fresh herbs (mixed)
- 125 milliliters milk
- 1 teaspoon Juniper berries
- 1 teaspoon peppercorns
- 200 milliliters Red wine
- 200 milliliters Port wine
- 350 milliliters Game stock
- 1 tablespoon lingonberry
- 1 bay leaf
- freshly ground peppers
- freshly ground Nutmeg
Rinse the potatoes and steam for 25 minutes.
Bring the red wine, port, 200 ml (approximately 7 ounces) of game stock, and bay leaf to a boil. Reduce the mixture by 2/3 and remove the bay leaf. Mix in the lingonberries, and season to taste with salt and pepper.
heat the oil and 1 tablespoon of butter in a pan. Coarsely crush the juniper berries, then add to the pan with the peppercorns. Rinse the venison, pat dry, and season to taste with salt and pepper on all sides. Sear the venison, reduce the heat, and cook for 8 minutes over low heat until pink in the center. Turn occasionally while cooking. Remove the venison from the pan, and cover with foil. Deglaze the pan drippings with the remaining game stock and bring to a boil. Pass through a strainer into the red wine sauce, stir to combine, then season to taste with salt and pepper.
Peel the potatoes, and pass through a ricer. Mix with the hot milk and 1 tablespoon of butter. Add the herbs, season to taste with salt and nutmeg, and stir until thoroughly combined.
Remove the sauce from the heat, and add 2 tablespoons of butter (in pieces). Thickly slice the venison, then arrange on plates with the mashed potatoes and the sauce. Garnish with freshly ground black pepper, and serve.