Pink Venison Fillet Using Low Temperature Method
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 2 port. Deer meat (venison fillet), whole
- 4 spring onion (s)
- 1 bell pepper (s)
- 3 carrot (s)
- 1 glass red wine, dry
- salt and pepper
- some jelly (mulled wine jelly)
- Oil, for frying
Print Recipe
Pin Recipe Instructions
- Sear the meat on all sides, then season with salt and pepper. Take out and fry the cleaned and finely chopped vegetables in the pan.
- Then put the seared meat together with the vegetables on a shelf. Pour a really tasty red wine over it.
- Place in the preheated oven at 80 ° for a good hour.
- After that, the venison is completely pink, just the way I like it.
- For the sauce, pour off the roast stock, reduce in a saucepan over high heat and season with a few spoons of Sonja`s mulled wine jelly (recipe in the database).
- Dumplings go well with it.
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