Venison Fillet with Tamarillo Sauce and Potatoes

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Venison Fillet with Tamarillo Sauce and Potatoes
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Health Score:
6,5 / 10
Difficulty:
moderate
Difficulty
Preparation:
40 min.
Preparation
ready in 2 h. 25 min.
Ready in

Ingredients

for
4
Ingredients
1 Venison fillet (800 grams)
salt
freshly ground peppers
1 tablespoon mixture for Wild game spice
4 tablespoons Canola oil
1 kilogram small potatoes (Triplets)
3 Tamarillos (Tree tomato)
3 tablespoons sugar
salt
150 milliliters Beef broth
200 milliliters dry Red wine
100 milliliters Orange juice
4 tablespoons olive oil
fresh rosemary (for garnish)
How healthy are the main ingredients?
potatoOrange juicesugarolive oilsaltrosemary

Preparation steps

1.

Preheat the oven to 80°C (approximately 175°F) convection.

2.

Trim the venison fillet of sinews and season with salt, pepper and wild spice rub on all sides. Heat the canola oil in a pan and nicely brown the fillet on all sides. Remove from the pan and cook for about 1 hour and 45 minutes in the oven. Do not wash the meat pan.

3.

In the meantime, rinse the potatoes and cook in boiling salted water for about 20 minutes. Drain, let cool and cut in half.

4.

Rinse the tamarillos and dice 2. Bring the cubes with the sugar to a boil in a pan while stirring then simmer at low temperature for about 10 minutes. Puree in a blender and pass through a fine sieve. Allow the puree to cool and season with salt and sugar.

5.

Pour the broth, red wine and orange juice into the meat pan and loosen the browned bits. Boil down to about 1/3 and add enough tamarillo puree by the teaspoonful that the sauce has a pleasant, slightly tart taste. Season the finished sauce with salt and pepper.

6.

Toward the end of cooking the fillet, cook the halved potatoes in hot oil until golden brown. Season with salt and pepper. Remove the venison fillet from the oven and let rest 5 minutes. Boil the sauce and quarter the remaining tamarillo.

7.

Cut the fillet into slices and arrange on plates. Drizzle with the sauce and garnish with tamarillo quarters and fresh rosemary. Place the potatoes alongside and serve immediately.