Young Venison Tenderloin
- For the potato salad
- 800 grams
- 6 tablespoons
- 3 tablespoons
- 1 tablespoon
- 100 milliliters
Unavailable (from a jar)
- 1 bunch
For the potato salad, rinse potatoes and cook for 20-25 minutes in salted water. Drain and peel potatoes and cut into slices while hot. Mix vinegar, mustard and 3 tablespoons olive oil, season with salt and pepper and gently toss with potato slices. Peel onion, chop finely and sauté in remaining oil until browned. Deglaze pan with stock, stir into potato mixture and let stand for about 30 minutes.
For the mushrooms, rinse morels, thoroughly pat dry and sprinkle with salt and pepper. Roll morels in flour, dip in beaten egg and roll in breadcrumbs to coat. Heat oil in a deep fryer to 160-170°C (approximately 325-350°F). Fry morels in batches and drain on paper towels.
For the venison, rub venison tenderloin with salt and pepper and sear in oil on all sides. Roast venison in oven preheated to 200°C (fan: 180°C, gas mark 3-4, )(approximately 400°F) for 20-30 minutes, turning occasionally. Remove venison from oven and let rest for about 10 minutes.
Rinse chives, shake dry and cut into small rings. Season potato salad with salt and pepper and mix in chives.
Cut venison into chops and serve with the potato salad and fried mushrooms. Garnish as desired with a mixed lettuce salad.