Venison Fillet with Cranberry Sauce and Chestnut Puree
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 800 g venison fillet
- salt and pepper
- 1 tablespoon oil
- Carrot (s), leek, celery
- 50 ml red wine
- 200 ml game stock
- 3 sprigs thyme
- 1 sprig rosemary
- 3 juniper berries
- 2 tablespoon jam (cranberry jam)
- 200 g chestnut (s) (pre-cooked)
- 200 g cream
- 50 ml vegetable stock
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 100 degrees, wash the fillet, pat dry, season with salt and pepper. Heat the oil in a pan and fry the fillet vigorously on all sides. Place in an ovenproof dish and cook in the oven on the middle rack for about 30 minutes.
- Roughly chop the carrots, leek and celery, fry briefly in a pan while stirring, deglaze with red wine. Add the game stock, thyme, rosemary, juniper berries and cranberry jam. Allow everything to be reduced to half in approx. 20 minutes. Strain the sauce through a sieve and season with salt and pepper.
- Simmer chestnuts with 100 g cream and vegetable stock in a saucepan for about 5 minutes, then puree with a hand blender. Beat the rest of the cream until stiff and fold into the chestnut butter, pepper and salt if necessary.
- Arrange everything nicely on a plate and enjoy!
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