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🍽️ Tender Venison Fillet with Herb Mashed Potatoes and Red Wine Jus

704 kcal · 30 min · 4 servings

Ingredients

• 500 g floury potatoes
• 200 ml red wine
• 200 ml port wine
• 350 ml game stock
• 1 bay leaf
• 1 tbsp cranberries
• 2 tbsp rapeseed oil
• 4 tbsp butter
• 1 tsp crushed juniper berries
• 1 tsp peppercorns
• 720 g venison fillets (makes 4 pieces of 180 g each)
• 3 tbsp very finely chopped herbs (mixed)
• 125 ml hot milk (3.5% fat)
• salt
• pepper
• a pinch freshly grated nutmeg

Instructions

1. 1. Wash the potatoes thoroughly.
2. 2. Place the potatoes in a steamer insert.
3. 3. Place the steamer insert into a pot with boiling water.
4. 4. Cover the pot.
5. 5. Steam the potatoes for 25 minutes until tender.
6. 6. Pour the red wine and the port wine into a pot.
7. 7. Add 200 milliliters of game stock.
8. 8. Add a bay leaf to the liquid.
9. 9. Bring the mixture to a boil.
10. 10. Let the sauce reduce for 15 minutes.
11. 11. Reduce the volume to about one third.
12. 12. Remove the bay leaf from the sauce.
13. 13. Stir in the lingonberries.
14. 14. Season the sauce with salt and pepper.
15. 15. Heat rapeseed oil and one tablespoon of butter in a pan.
16. 16. Add the crushed juniper berries to the pan.
17. 17. Add the peppercorns to the pan.
18. 18. Wash the venison fillet.
19. 19. Pat the fillet dry with a kitchen towel.
20. 20. Season the fillet with salt.
21. 21. Season the fillet with pepper.
22. 22. Sear the fillet briefly on all sides.
23. 23. Keep the heat at a medium level while searing.
24. 24. Reduce the heat to low.
25. 25. Cook the fillet for 8 minutes until pink inside.
26. 26. Turn the fillet occasionally.
27. 27. Remove the fillet from the pan.
28. 28. Cover the fillet with a pot lid.
29. 29. Let the fillet rest briefly.
30. 30. Deglaze the pan drippings with the remaining game stock.
31. 31. Bring the liquid in the pan to a boil.
32. 32. Strain the prepared red wine sauce into the pan.
33. 33. Stir the sauce well.
34. 34. Taste the sauce and adjust with salt and pepper.
35. 35. Peel the steamed potatoes.
36. 36. Press the potatoes through a potato ricer.
37. 37. Mix the potatoes with hot milk.
38. 38. Add one tablespoon of butter to the potatoes.
39. 39. Finely chop the herbs.
40. 40. Add the chopped herbs to the mashed potatoes.
41. 41. Season the mash with salt.
42. 42. Season the mash with nutmeg.
43. 43. Remove the sauce from the heat.
44. 44. Cut two tablespoons of butter into pieces.
45. 45. Stir the butter pieces into the sauce.
46. 46. Slice the venison fillet into four thick slices.
47. 47. Plate the fillet with the mashed potatoes.
48. 48. Pour the sauce over the dish.
49. 49. Sprinkle the dish generously with pepper.
50. 50. Serve the dish hot.

Nutrition per serving

• kcal: 704
• Protein: 61 g · Fett/Fat: 29 g · Carbs: 29 g