Venison Fillet with Parsnip Puree
Venison fillet with parsnip puree - A pleasure not only on festive occasions
Healthy, because
Even smarter
Nutritional values
Deer meat offers numerous health benefits: Since the animals live in the wild, the protein-rich muscles are low in fat and have a high proportion of unsaturated fatty acids. The iron found in the meat also supports blood formation.
If you prefer to do without alcohol, you can also replace the red wine with the same amount of wild jus. You can adapt the mushrooms to your taste: In addition to mushrooms, porcini mushrooms or chanterelles, for example, are also well suited.
(Percentage of daily recommendation)
| Calorie | 723 cal. | (34 %) | ||
| Protein | 49 g | (50 %) | ||
| Fat | 30 g | (26 %) | ||
| Carbohydrates | 56 g | (37 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 10.6 g | (35 %) |
| Vitamin A | 2.3 mg | (288 %) | ||
| Vitamin D | 1.2 μg | (6 %) | ||
| Vitamin E | 7.5 mg | (63 %) | ||
| Vitamin K | 57.1 μg | (95 %) | ||
| Vitamin B₁ | 0.9 mg | (90 %) | ||
| Vitamin B₂ | 0.9 mg | (82 %) | ||
| Niacin | 14.4 mg | (120 %) | ||
| Vitamin B₆ | 1.3 mg | (93 %) | ||
| Folate | 183 μg | (61 %) | ||
| Pantothenic acid | 3.8 mg | (63 %) | ||
| Biotin | 11.4 μg | (25 %) | ||
| Vitamin B₁₂ | 2.1 μg | (70 %) | ||
| Vitamin C | 69 mg | (73 %) | ||
| Potassium | 2,764 mg | (69 %) | ||
| Calcium | 202 mg | (20 %) | ||
| Magnesium | 151 mg | (50 %) | ||
| Iron | 8.2 mg | (55 %) | ||
| Iodine | 26 μg | (13 %) | ||
| Zinc | 9.3 mg | (116 %) | ||
| Saturated fatty acids | 6.2 g | |||
| Uric acid | 334 mg | |||
| Cholesterol | 103 mg | |||
| Complete sugar | 19 g |
Ingredients
- Ingredients
- 28 ozs Venison tenderloin
- 5 Tbsps Canola oil
- salt
- peppers
- 2 Tbsps Vegetable broth
- 5 ozs Red wine
- 7 crushed Juniper berries
- 2 dried allspice berries
- 1 tsp Dried-porcini powder
- 6 ½ ozs dark Game au jus (or beef stock)
- 28 ozs Parsnips
- 3 ozs milk (whole)
- 2 Tbsps olive oil
- Nutmeg
- 4 large carrots (18 oz; with greens)
- 2 onions
- 18 ozs cooked firm potatoes
- 8 ozs mixed Mushrooms (e.g. wild mushrooms, champignons)
- Fleur de sel
- 1 handful Beet Greens
- pink Peppercorns
Kitchen utensils
Preparation steps
Parry the venison loin (remove tendons and fat) and pat dry. Heat 2 tablespoons of canola oil in a frying pan. Sear the meat on all sides for 10 minutes over high heat. Then season with salt and pepper, place the saddle of venison on the rack with a frying pan underneath and cook in a preheated oven at 100 °C / 212 °F for 40-45 minutes until pink, brushing occasionally with a little stock.
Meanwhile, deglaze the pan with red wine. Stir in juniper berries, allspice seeds, and porcini powder. Reduce liquid to about half over medium heat. Add game jus and let everything boil down in 5-10 minutes until creamy. Pass the sauce through a fine sieve, season with salt and pepper, and keep warm.
Meanwhile, for the puree, clean, peel and chop the parsnips. Cook in a pot of boiling salted water until tender, 12 minutes. Drain vegetables, then puree finely with milk and olive oil and season with salt and freshly grated nutmeg. Keep puree warm as well.
Along the way, clean, wash, and peel carrots and cut crosswise into larger pieces, roughly chopping some carrot greens and setting aside. Peel onions and cut in half. Peel and dice potatoes. Clean mushrooms. Heat 2 tablespoons oil in a cast iron skillet. Sauté potatoes in it for 5 minutes over medium heat, turning occasionally. In a 2nd pan, heat remaining oil. Sauté onions with carrots for 5 minutes over medium heat. Add mushrooms and sauté for 5 minutes. Season everything with salt and pepper.
Remove venison loin from oven and let rest briefly. Then cut across the grain into slices about 1/2 inch thick and season with fleur de sel and pepper. Wash beet leaves. Arrange meat with parsnip puree and roasted vegetables, sprinkle with crushed pepper berries, drizzle with a little sauce and serve garnished with carrot greens and beet leaves.
