🍽️ Venison steaks with crispy potato balls

Name: Venison steaks with crispy potato balls
Total time: 30 min
Yield: 4 servings
Ingredients: 720 g venison loin steak (4 venison loin steaks; wrap with kitchen twine if desired); salt; pepper (from the mill); 2 juniper berries; 1 sprig parsley; 1 sprig thyme; seed oil; 100 ml cognac; 100 ml game stock; 2 tbsp cold butter; 500 g floury potatoes; 2 eggs; cornstarch; breadcrumbs; salt; pepper (from the mill); 30 g butter; freshly grated nutmeg; oil (for frying)

675 kcal · 30 min · 4 servings

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Ingredients

720 g venison loin steak (4 venison loin steaks; wrap with kitchen twine if desired)
salt
pepper (from the mill)
2 juniper berries
1 sprig parsley
1 sprig thyme
seed oil
100 ml cognac
100 ml game stock
2 tbsp cold butter
500 g floury potatoes
2 eggs
cornstarch
breadcrumbs
salt
pepper (from the mill)
30 g butter
freshly grated nutmeg
oil (for frying)

Instructions

1. Mix three tablespoons of oil with salt, pepper, juniper berries, and your favorite herbs to create a marinade.
2. Let the venison steaks marinate in this mixture for one hour to absorb the flavors.
3. Heat one more tablespoon of oil in a heavy pan (preferably with an iron base).
4. Sear the steaks on both sides over high heat.
5. Place the pan in the oven, preheated to 180 degrees Celsius.
6. Let the meat cook for 8 to 10 minutes.
7. Remove the steaks from the pan and keep them warm.
8. Deglaze the pan drippings with cognac and game stock.
9. Bring the sauce to a brief boil.
10. Stir in the cold butter.
11. Boil the potatoes with their skins on in plenty of salted water for about 30 minutes until tender.
12. Drain the water and let the potatoes cool slightly.
13. Peel the potatoes.
14. Press the peeled potatoes through a potato ricer.
15. Mix the butter into the potato mass.
16. Season with salt, pepper, and a pinch of nutmeg.
17. Place two tablespoons of cornstarch and plenty of breadcrumbs on a plate.
18. Whisk the eggs with salt and pepper in a separate bowl.
19. With damp hands, form walnut-sized balls from the potato mixture.
20. Roll the balls first in the cornstarch.
21. Then roll them in the egg mixture.
22. Finally, roll them in the breadcrumbs until completely covered.
23. Plate the venison steaks.
24. Pour the sauce over them.
25. Serve the crispy potato balls on the side.
26. Fried porcini mushrooms and a dollop of lingonberry jam make the perfect accompaniment to complete the dish.

Nutrition per serving

kcal: 675
Protein: 50 g · Fett/Fat: 37 g · Carbs: 36 g