Venison with Chestnut Puree

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Venison with Chestnut Puree
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Difficulty:
moderate
Difficulty
Preparation:
1 hr 45 min.
Preparation

Ingredients

for
4
Ingredients
600 grams
125 grams
50 milliliters
250 milliliters
Game stock (prepared)
freshly ground Pepper
1 bunch
2
Venison fillets (800 grams or 1.9 pounds)
2 tablespoons
1 sprig
3 sprigs
150 milliliters
2 tablespoons
4
2 tablespoons

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.