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Venison with Mushrooms and Spinach and Leek Sauce

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Venison with Mushrooms and Spinach and Leek Sauce
468
calories
Calories
0
Print
for pros
Difficulty
1 hr 45 min.
Preparation
 • Ready in 3 h. 45 min.
Ready in
Nutritions
Fat28.5 g
Saturated Fat Acids0 g
Protein48.8 g
Roughage0 g
Sugar added0 g
Calorie468
1 serving contains
Calories468
Protein/g48.8
Fat/g28.5
Saturated fatty acids/g0
Carbohydrates/g4
Added sugar/g0
Roughage/g0
Bread exchange unit0
Cholesterol/mg0
Uric acid/mg0
Vitamin A/mg0
Vitamin D/μg0
Vitamin E/mg0
Vitamin B₁/mg0
Vitamin B₂/mg0
Niacin/mg0
Vitamin B₆/mg0
Folate/μg0
Pantothenic acid/mg0
Biotin/μg0
Vitamin B₁₂/μg0
Vitamin C/mg0
Potassium/mg0
Calcium/mg0
Magnesium/mg0
Iron/mg0
Iodine/μg0
Zinc/mg0

Recipe author: EAT SMARTER
Ingredients
Preparation

Ingredients

for 4 servings
For the venison
400 grams
young Roast saddle of venison (tirmmed)
1 kilogram
6
4 tablespoons
6
4 sprigs
2
250 milliliters
400 milliliters
Game stock (from a jar)
250 grams
mixed Mushrooms
For the sauce
2
150 grams
150 milliliters
Vegetable broth (premade)
50 grams
In addition
100 grams
steamed Lingonberries (for serving)
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Preparation steps

Step 1/5

For the venison: Season both cuts of meat with salt and pepper. Peel and quarter shallots. Heat 3 tablespoons of oil in a roasting pan and brown meat on all sides. Remove from the oven and set aside. Saute shallots, juniper berries and herbs in the pan briefly. Deglaze pan with red wine and game stock. Return leg of venison to the pan and simmer, covered, for about 90 minutes. After 60-70 minutes of cooking, add saddle of venison to the pan. 

Step 2/5

Clean mushrooms. Heat remaining oil in a pan and saute mushrooms for about 5 minutes. Season with salt and pepper, remove from heat and keep warm.

Step 3/5

For the sauce: Rinse leeks and set some delicate leek leaves aside for garnishing. Chop remaining dark green leeks into small pieces. Rinse spinach. Heat oil in a pan and saute leeks and spinach for about 15 minutes. Puree and strain through a sieve. Cut butter into small pieces and add to the puree, season with salt and pepper and keep warm.

Step 4/5

Remove meat from the pan and cover with aluminum foil, let rest for about 10 minutes. Strain gravy through a sieve and simmer until reduced in half on high heat. Add mushrooms to the gravy and season with salt and pepper. Blanch leeks reserved for garnishing for about 1 minute in boiling salted water. 

Step 5/5

Slice meat and arrange together with mushrooms and spinach and leek sauce on plates. Garnish with cranberries and leek leaves and serve.

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