🍽️ Pan-seared Venison Fillet with Chanterelles and Lingonberry Jam

Name: Pan-seared Venison Fillet with Chanterelles and Lingonberry Jam
Total time: 30 min
Yield: 4 servings
Ingredients: 200 ml dry red wine; 400 ml game stock; 40 ml Cognac; 2 bay leaves; 2 juniper berries; 2 tbsp fresh cranberries; 2 tbsp double cream; salt; 1 tsp currant jelly; pepper (from the mill); 250 g chanterelles; 200 g baby carrots; 8 spring onions; 3 tbsp butter; salt; pepper (from the mill); 1 pinch freshly grated nutmeg; 4 pieces venison loin fillet (approx. 140 g each); 1 tbsp vegetable oil; cranberry jam (for garnish)

520 kcal · 30 min · 4 servings

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Ingredients

200 ml dry red wine
400 ml game stock
40 ml Cognac
2 bay leaves
2 juniper berries
2 tbsp fresh cranberries
2 tbsp double cream
salt
1 tsp currant jelly
pepper (from the mill)
250 g chanterelles
200 g baby carrots
8 spring onions
3 tbsp butter
salt
pepper (from the mill)
1 pinch freshly grated nutmeg
4 pieces venison loin fillet (approx. 140 g each)
1 tbsp vegetable oil
cranberry jam (for garnish)

Instructions

1. Add red wine, game stock, cognac, bay leaves, juniper berries, and lingonberries to a pot.
2. Bring the mixture to a boil and simmer until only about one-third of the liquid remains.
3. Strain the sauce through a fine mesh sieve to remove the solid ingredients.
4. Stir the cream into the strained sauce.
5. Season the sauce to taste with salt, currant jelly, and pepper.
6. Clean the chanterelles and halve any large mushrooms.
7. Peel the carrots.
8. Wash the spring onions and trim the ends.
9. Cut the spring onions into pieces approximately 5 centimeters long.
10. Heat 1 tablespoon of butter in a frying pan.
11. Sauté the carrots and spring onions until they become translucent.
12. Add the chanterelles to the pan.
13. Toss the mushrooms for about 4 minutes.
14. Add a little water if the pan becomes too dry.
15. Season the vegetables with salt, pepper, and nutmeg.
16. Rinse the venison fillet and pat it dry with kitchen paper.
17. Heat oil in a frying pan.
18. Fry the meat in hot oil over medium-low heat.
19. Turn the meat occasionally.
20. Cook the meat for about 3 to 4 minutes.
21. Season the meat with salt and pepper.
22. Remove the pan from the heat.
23. Add the remaining butter to the meat.
24. Let the meat finish cooking in the residual fat until pink inside.
25. Slice the venison fillets diagonally.
26. Arrange the meat slices on top of the mushroom vegetables.
27. Drizzle the sauce over the meat.
28. Garnish the dish with lingonberries.
29. Serve the dish.

Nutrition per serving

kcal: 520
Protein: 40 g · Fett/Fat: 30 g · Carbs: 20 g