🍽️ Tender Venison Fillet with Plum Sauce and Creamy Mashed Potatoes

Name: Tender Venison Fillet with Plum Sauce and Creamy Mashed Potatoes
Total time: 30 min
Yield: 4 servings
Ingredients: 150 g Dried plums; 150 ml Dry red wine; 600 g Sweet potatoes; Salt; 30 g Butter; 150 ml Lukewarm milk; Pepper (from the mill); Nutmeg (freshly grated); 600 g Venison back fillet (boned, kitchen-ready); 2 tbsp Vegetable oil; 150 ml Heavy cream; 100 ml Game stock; 1 pinch Ground juniper berries; 1 pinch Ground allspice; 2 tbsp Roasted, chopped hazelnuts

731 kcal · 30 min · 4 servings

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Ingredients

150 g Dried plums
150 ml Dry red wine
600 g Sweet potatoes
Salt
30 g Butter
150 ml Lukewarm milk
Pepper (from the mill)
Nutmeg (freshly grated)
600 g Venison back fillet (boned, kitchen-ready)
2 tbsp Vegetable oil
150 ml Heavy cream
100 ml Game stock
1 pinch Ground juniper berries
1 pinch Ground allspice
2 tbsp Roasted, chopped hazelnuts

Instructions

1. Soak the dried plums in the red wine.
2. Peel the potatoes and wash them thoroughly.
3. Boil the potatoes in salted water for 30 minutes until tender.
4. Drain the cooking water and let the potatoes steam dry for a moment.
5. Mash the potatoes into a puree using a potato masher.
6. Stir in the butter and enough milk until the mixture is creamy.
7. Season the mashed potatoes with salt, pepper, and nutmeg.
8. Keep the mashed potatoes warm until you are ready to serve the meat.
9. Rinse the venison fillet and pat it dry with kitchen paper.
10. Cut the meat into slices about 1.5 centimeters thick.
11. Season the meat slices with salt and pepper.
12. Heat oil in a large frying pan.
13. Sear the meat slices on both sides over high heat.
14. Remove the meat from the pan and let it rest briefly.
15. Add the soaked plums along with the wine to the hot pan.
16. Scrape up the browned bits (fond) stuck to the bottom of the pan.
17. Bring the sauce to a brief boil.
18. Stir the cream and meat stock into the sauce.
19. Let the sauce simmer gently until it thickens slightly.
20. Season the sauce with salt, pepper, juniper berries, and allspice.
21. Cut the venison medallions in half lengthwise.
22. Warm up the serving plates.
23. Place the mashed potatoes with the plum sauce onto the plates.
24. Place the venison fillet pieces on top of the puree.
25. Sprinkle the dish with roasted and chopped hazelnuts.
26. Serve the dish immediately while hot.

Nutrition per serving

kcal: 731
Protein: 38 g · Fett/Fat: 35 g · Carbs: 58 g