Venison with Chestnut Puree

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Venison with Chestnut Puree
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Health Score:
7,9 / 10
Difficulty:
moderate
Difficulty
Preparation:
1 hr 45 min.
Preparation
Calories:
737
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie737 kcal(35 %)
Protein41 g(42 %)
Fat27 g(23 %)
Carbohydrates76 g(51 %)
Sugar added2 g(8 %)
Roughage16.3 g(54 %)
Vitamin A0.8 mg(100 %)
Vitamin D0.5 μg(3 %)
Vitamin E3 mg(25 %)
Vitamin K33.1 μg(55 %)
Vitamin B₁0.5 mg(50 %)
Vitamin B₂0.8 mg(73 %)
Niacin9.8 mg(82 %)
Vitamin B₆1.2 mg(86 %)
Folate167 μg(56 %)
Pantothenic acid2.5 mg(42 %)
Biotin7 μg(16 %)
Vitamin B₁₂1.6 μg(53 %)
Vitamin C55 mg(58 %)
Potassium2,072 mg(52 %)
Calcium184 mg(18 %)
Magnesium127 mg(42 %)
Iron7.8 mg(52 %)
Iodine11 μg(6 %)
Zinc5.8 mg(73 %)
Saturated fatty acids14.5 g
Uric acid201 mg
Cholesterol155 mg
Complete sugar34 g

Ingredients

for
4
Ingredients
600 grams Chestnuts
125 grams Whipped cream
50 milliliters Vegetable broth
250 milliliters Game stock (prepared)
salt
freshly ground peppers
1 bunch Soup vegetables
2 Venison fillet (800 grams or 1.9 pounds)
2 Tbsps clarified butter
1 sprig rosemary
3 sprigs thyme
150 milliliters dry Red wine
2 Tbsps lingonberry jam
4 Juniper berries
2 Tbsps whipped Whipped cream
How healthy are the main ingredients?
ChestnutWhipped creamWhipped creamthymerosemarysalt

Preparation steps

1.

Cut chestnuts crosswise and toast in an oven preheated to 250°C (approximately 475°F) for about 20 minutes, until shell is cracked. Remove from oven and let cool. Peel chestnuts and set aside about 100 grams (approximately 3.5 ounces) for garnish. Heat remaining chestnuts with cream and vegetable broth, then season with salt and pepper and puree.

2.

Reduce oven temperature to 80°C (approximately 175°F). Rinse, peel and chop soup vegetables. Season venison with salt and pepper.

3.

Heat butter in a pan and cook venison on both sides for about 5 minutes. Remove venison from pan and wrap in aluminum foil. Roast venison in oven for another 30 minutes. 

4.

Rinse herbs and shake dry. Cook herbs and soup vegetables to venison pan drippings. Deglaze with red wine and broth, then add mashed lingonberries and juniper berries and reduce by half. Pour sauce through a sieve, then season and keep warm.

5.

Heat chestnut puree and stir in whipped cream. Slice venison diagonally and plate. Add chestnut puree and serve drizzled with pan sauce, garnished with remaining chestnuts.