3 Star Venison Fillet with Polenta Stars and Almond Broccoli

Summary

Ingredients

• 600 g fillet (s) venison (2 fillets)
• a bit salt
• some black + white pepper from the mill
• 2 tablespoon clarified butter, for searing the meat

For the sauce:

• 200 ml red wine
• 400 ml game stock
• 1 bay leaf
• 5 juniper berries
• 1 stick cinnamon
• 1 tablespoon preserving sugar, 2:
• 1 medium onion (s)
• 2 tablespoon plum jam
• 1 tablespoon lemon (s), add the juice
• 1 rib / s dark chocolate (70% cocoa content) = 20 g
• some clarified butter to sauté the onion
• Polenta Stars:
• 180 g semolina (polenta)
• 700 ml vegetable stock
• 2 tablespoon butter, for frying the polenta stars

For the vegetables:

• 1 pack broccoli, frozen florets - approx. 400 g
• 1 tablespoon butter
• 3 tablespoon almond flakes

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Instructions

1. The sauce and the polenta stars can also be prepared in advance - that is, the suitable dish for festive days.
2. Sauce:
3. Heat the game stock and red wine together with the cinnamon stick, the juniper berries and the bay leaf in a saucepan. Open to reduce to half.
4. Peel the onion, cut it into small cubes and sauté it in a little clarified butter in a pan. Deglaze with the red wine stock. Add the preserving sugar and cook for another 3 minutes. Add the plum jam and lemon juice.
5. Strain the stock through a sieve and put it back in the saucepan. Cut the chocolate into small pieces and let them melt in the sauce. Season with salt and pepper as needed (this was not necessary with the stock I used).
6. Keep the sauce warm at the lowest temperature.
7. Polenta stars:
8. Cook the polenta semolina in the broth according to the instructions on the packet. Season with white pepper from the mill. Possibly add a little salt (depending on how intense the broth was).
9. Spread the porridge approx. 1 cm high on a baking sheet with a dampened spatula (does not need to be greased) and allow to cool.
10. Then cut out stars or other motifs with appropriate cutters (cookie cutters). To do this, dip the mold in water, press it into the pulp, jerk it a little to the right and left, then bend it up a little at a corner - this is how you can get the stars out wonderfully. Possibly you can go under the form with a knife and lift it up a bit.
11. The stars can be left on a kitchen board covered with household foil for a long time.
12. Fry the polenta stars in the hot butter until golden brown on both sides.
13. Preheat oven to 120 ° (convection: 100 °)
14. Venison fillet:
15. Clean the meat, season with salt and pepper and sear it in the hot clarified butter for about 3 minutes on each side. Place on a baking sheet and cook in the oven for about 15 minutes.
16. Wrap the meat in aluminum foil and let it rest for 5 minutes (keep warm!)
17. Broccoli:
18. In the meantime, cook the frozen broccoli according to the instructions. Pour off the water. Add the butter and let it flow. Season with salt and freshly ground pepper.
19. Brown the almond flakes in an ungreased pan.
20. Final phase:
21. Remove the meat from the foil - add the leaked juice to the sauce. Cut the fillets into 6 pieces and distribute on 3 plates. Drizzle with the sauce.
22. Arrange the fried polenta stars with the broccoli florets around the fillet pieces. Sprinkle the almond flakes over the broccoli.
23. Tip:
24. If you like to eat sauce, you should use more of it.

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