Venison with Chanterelles and Blueberries

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Venison with Chanterelles and Blueberries

Venison with Chanterelles and Blueberries - A culinary walk through the woods? With this delicious dish that is no problem!

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Health Score:
8,9 / 10
Difficulty:
easy
Difficulty
Preparation:
1 hr 15 min.
Preparation
Calories:
646
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie646 kcal(31 %)
Protein48 g(49 %)
Fat26 g(22 %)
Carbohydrates49 g(33 %)
Sugar added0 g(0 %)
Roughage8.9 g(30 %)
Vitamin A0.6 mg(75 %)
Vitamin D4 μg(20 %)
Vitamin E6.4 mg(53 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂1 mg(91 %)
Niacin17.7 mg(148 %)
Vitamin B₆0.7 mg(50 %)
Folate79 μg(26 %)
Pantothenic acid4.9 mg(82 %)
Biotin29.1 μg(65 %)
Vitamin B₁₂2.5 μg(83 %)
Vitamin C28 mg(29 %)
Potassium1,244 mg(31 %)
Calcium184 mg(18 %)
Magnesium76 mg(25 %)
Iron13 mg(87 %)
Iodine29 μg(15 %)
Zinc6.5 mg(81 %)
Saturated fatty acids6.8 g
Uric acid267 mg
Cholesterol212 mg

Ingredients

for
4
Ingredients
1 shallot
1 garlic
400 grams Chanterelle
300 grams Blueberries
600 grams Roast saddle of venison
salt
peppers
1 tablespoon butter (15 grams)
150 milliliters dry Red wine
250 milliliters Game stock
1 sprig rosemary
2 sprigs thyme
200 grams Pastry flour
450 milliliters
2 eggs
2 tablespoons Canola oil
2 tablespoons olive oil
2 stalks parsley
How healthy are the main ingredients?
ChanterelleBlueberryolive oilthymerosemaryshallot

Preparation steps

1.

Peel the shallot and garlic. Coarsely chop the shallot. Trim the mushrooms and cut into small pieces if desired. Rinse the blueberries and drain well.

2.

Rinse the venison with cold water, pat dry and season with salt and pepper. Heat the butter in a pan. Sear the venison over high heat for 3-4 minutes. Remove from the pan, place in an ovenproof dish and bake in an oven preheated to 120°C (approximately 250°F) (fan not recommended; gas mark 1-2) 15-20 minutes to finish cooking.

3.

Meanwhile, for the sauce, saute the shallot in the pan drippings over medium heat. Deglaze with red wine and stock. Add rosemary and thyme and let simmer 15 minutes over medium heat.

4.

Mix the flour with milk, 1 pinch of salt and eggs until batter is smooth. Heat the canola oil in another pan, add the batter in batches, and cook 4 minutes to make thin crepes. Cut the crêpes into wide strips.

5.

Heat the olive oil in another pan. Sauté the mushrooms over high heat. Rinse the parsley, shake dry, chop the leaves and mix with the mushrooms. Press the garlic, add to the mixture and season with salt and pepper.

6.

Add the blueberries to the sauce and season with salt and pepper.

7.

Divide the crêpes strips onto 4 warmed plates. Cut venison into 4 equal pieces, place on the plates and garnish with mushrooms and sauce.