🍽️ Venison Fillet with Potato Gratin and Beetroot Sauce

Name: Venison Fillet with Potato Gratin and Beetroot Sauce
Total time: 30 min
Yield: 4 servings
Ingredients: 600 g waxy potatoes; 1 tbsp Butter; 250 ml Whipping Cream; 1 Clove Garlic; Salt; Pepper (from the mill); Nutmeg (freshly grated); 2 tbsp Grated Cheese (e.g. Gruyère); 200 g Beetroot; 1 tbsp Butter; 1 splash Red Wine; 1 tbsp Red Wine Vinegar; 1 tbsp Redcurrant Jelly; Salt; 600 g Venison Fillet; 2 tbsp Sunflower Oil; Salt; Pepper (from the mill); 150 ml Game Stock; 0.5 tsp Cornstarch; Ground Allspice; 400 g White Cabbage; 1 Shallot; 2 tbsp Butter; Salt; Nutmeg

720 kcal · 30 min · 4 servings

Cook this free in the MyFoody app →

Ingredients

600 g waxy potatoes
1 tbsp Butter
250 ml Whipping Cream
1 Clove Garlic
Salt
Pepper (from the mill)
Nutmeg (freshly grated)
2 tbsp Grated Cheese (e.g. Gruyère)
200 g Beetroot
1 tbsp Butter
1 splash Red Wine
1 tbsp Red Wine Vinegar
1 tbsp Redcurrant Jelly
Salt
600 g Venison Fillet
2 tbsp Sunflower Oil
Salt
Pepper (from the mill)
150 ml Game Stock
0.5 tsp Cornstarch
Ground Allspice
400 g White Cabbage
1 Shallot
2 tbsp Butter
Salt
Nutmeg

Instructions

1. Preheat the oven to 180 degrees Celsius. Set the heating mode to top and bottom heat.
2. Peel the potatoes. Wash them thoroughly and pat them dry. Slice the potatoes very thinly. Grease an ovenproof dish (approx. 15x15 cm) with butter. Arrange the potato slices evenly in the dish. Peel the garlic. Chop it finely. Mash the garlic with a little salt into a paste. Heat the cream. Season the cream with salt, pepper, and nutmeg. Pour the cream over the potatoes. Ensure the potatoes are just covered. Sprinkle the cheese on top. Bake the gratin for approx. 30 minutes in the oven.
3. Peel the beetroot. Dice it into small pieces. Heat the butter in a pan. Sauté the beetroot cubes briefly. Deglaze with red wine and vinegar. Cover the pan. Simmer the sauce for approx. 20 minutes on low heat. Add a little water if necessary. Add the jelly. Puree the sauce until smooth. Season the sauce with salt.
4. Reduce the oven temperature to 140 degrees Celsius.
5. Wash the venison fillet. Pat it dry. Heat oil in a pan. Sear the fillet on all sides. Season the meat with salt and pepper. Place the meat on a rack in the oven. Place a drip tray under the rack. Bake the meat for approx. 10 minutes in the oven. Deglaze the pan drippings with the stock. Let the liquid reduce slightly. Mix the starch with 1 tablespoon of cold water. Use this to thicken the sauce. Season the sauce with salt, pepper, and allspice.
6. Wash the savoy cabbage. Remove the hard stems. Cut the cabbage into strips. Peel the shallot. Chop it finely. Heat the butter in a pan. Sauté the shallot and cabbage briefly. Season with salt and nutmeg. Add a little water. Cover the pan. Steam the vegetables for approx. 8 minutes until tender. Season to taste.
7. Remove the meat and the gratin from the oven. Let the meat rest briefly. Slice the meat. Place the bed of cabbage on the plates. Arrange the meat slices on top. Portion the gratin and place it alongside. Drizzle stock and beetroot sauce around the meat. Serve the remaining sauce separately.

Nutrition per serving

kcal: 720
Protein: 41 g · Fett/Fat: 45 g · Carbs: 37 g