Summary

Ingredients

• 400 g venison fillet
• 1 tablespoon black pepper, crushed
• 1 teaspoon pepper, white, finely ground
• 150 ml game stock
• 200 ml cream
• 50 g butter
• 1 shallot (s)

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Instructions

1. Clean the fillet or fillets and roll them all around in crushed pepper. It should be thinly covered with pepper everywhere. Roll the fillet tightly in cling film and place in the refrigerator overnight.
2. Take the fillet out of the fridge an hour before cooking so that it gets to room temperature.
3. Froth the butter in a pan, fry the fillet thoroughly on all sides in the butter. Then put the fillet in the stove at 80 degrees and let it steep for 20-30 minutes depending on the thickness.
4. In the meantime, add a little more butter to the pan and sauté a finely diced shallot in the butter until translucent. Deglaze with the stock, add the cream. Season with 1 teaspoon of fine white pepper, reduce and season if necessary.
5. Strain the sauce through a sieve and continue to simmer until a thick, creamy cream sauce is formed. At the very end, if necessary, season with salt and a tiny dash of white port wine. Remove the fillet from the heat, season with salt and cover again for 20 minutes. Cut into medallions and serve on the pepper cream. White wine pears, polenta or spinach spaetzle go well with it.
6. If you have a saddle of venison instead of loosened fillets, the quantities given correspond to a small saddle approx. 25 cm long (makes two small fillets). Then cook a stock from the bones the day before.
7. The recipe is especially good if you either don`t like the game taste that much or you eat game a lot, as the fine game taste is of course greatly masked by the amount of pepper. However, it can still be tasted clearly! It by no means disappears entirely.