Venison with Chanterelles and Blueberries
Venison with Chanterelles and Blueberries - A culinary walk through the woods? With this delicious dish that is no problem!
Nutritional values
(Percentage of daily recommendation)
| Calorie | 646 cal. | (31 %) | ||
| Protein | 48 g | (49 %) | ||
| Fat | 26 g | (22 %) | ||
| Carbohydrates | 49 g | (33 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.9 g | (30 %) |
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 4 μg | (20 %) | ||
| Vitamin E | 6.4 mg | (53 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 1 mg | (91 %) | ||
| Niacin | 17.7 mg | (148 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 79 μg | (26 %) | ||
| Pantothenic acid | 4.9 mg | (82 %) | ||
| Biotin | 29.1 μg | (65 %) | ||
| Vitamin B₁₂ | 2.5 μg | (83 %) | ||
| Vitamin C | 28 mg | (29 %) | ||
| Potassium | 1,244 mg | (31 %) | ||
| Calcium | 184 mg | (18 %) | ||
| Magnesium | 76 mg | (25 %) | ||
| Iron | 13 mg | (87 %) | ||
| Iodine | 29 μg | (15 %) | ||
| Zinc | 6.5 mg | (81 %) | ||
| Saturated fatty acids | 6.8 g | |||
| Uric acid | 267 mg | |||
| Cholesterol | 212 mg |
Ingredients
- Ingredients
- 1 shallot
- 1 garlic clove
- 400 grams Chanterelle
- 300 grams Blueberries
- 600 grams Roast saddle of venison
- salt
- peppers
- 1 Tbsp 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 Tbsps Canola oil
- 2 Tbsps olive oil
- 2 stalks parsley
Preparation steps
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.
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.
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.
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.
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.
Add the blueberries to the sauce and season with salt and pepper.
Divide the crêpes strips onto 4 warmed plates. Cut venison into 4 equal pieces, place on the plates and garnish with mushrooms and sauce.
