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🍽️ Tender Venison Fillet with Creamy Parsnip Puree

723 kcal · 30 min · 4 servings

Ingredients

• 800 g venison loin
• 5 tbsp rapeseed oil
• salt
• pepper
• 2 tbsp vegetable broth
• 150 ml red wine
• 7 crushed juniper berries
• 2 allspice berries
• 1 tsp porcini powder
• 200 ml dark game jus (jar)
• 800 g parsnips
• 100 ml milk (3.5 % fat)
• 2 tbsp olive oil
• nutmeg
• 4 large carrots (500 g; with greens)
• 2 onions
• 500 g cooked waxy potatoes
• 100 g mixed mushrooms (e. g. forest mushrooms, button mushrooms)
• Fleur de sel
• 1 handful beet greens
• pink peppercorns

Instructions

1. 1. Remove all sinews and fat edges from the venison backstrap. Pat the meat dry with a kitchen towel.
2. 2. Heat 2 tablespoons of rapeseed oil in a large pan.
3. 3. Sear the meat on all sides over high heat for 10 minutes.
4. 4. Season the meat with salt and pepper.
5. 5. Place the venison backstrap on a roasting rack. Place a drip pan underneath.
6. 6. Preheat the oven to 100 degrees Celsius (convection 80 degrees Celsius or gas mark 1-2).
7. 7. Cook the meat in the oven for 40 to 45 minutes until it is pink inside.
8. 8. Brush the meat occasionally with some broth during the cooking time.
9. 9. Deglaze the pan drippings with red wine.
10. 10. Stir in juniper berries, allspice berries, and porcini powder.
11. 11. Reduce the liquid over medium heat until it has halved.
12. 12. Add the game jus and continue to reduce the sauce for 5 to 10 minutes until it is thick and glossy.
13. 13. Strain the sauce through a fine mesh sieve.
14. 14. Season the sauce with salt and pepper to taste and keep it warm.
15. 15. Peel, clean, and chop the parsnips into small pieces.
16. 16. Boil the parsnips in salted water for 12 minutes until tender.
17. 17. Drain the vegetables and let them dry well.
18. 18. Puree the parsnips finely with milk and olive oil.
19. 19. Season the puree with salt and freshly grated nutmeg.
20. 20. Keep the puree warm.
21. 21. Peel, wash, and cut the carrots into large chunks.
22. 22. Roughly chop some of the carrot greens and set aside.
23. 23. Peel the onions and halve them.
24. 24. Peel the potatoes and dice them into small cubes.
25. 25. Clean the mushrooms.
26. 26. Heat 2 tablespoons of oil in a cast-iron pan.
27. 27. Fry the potatoes over medium heat for 5 minutes until golden brown, turning occasionally.
28. 28. Heat the remaining oil in a second pan.
29. 29. Fry the onions and carrots for 5 minutes over medium heat.
30. 30. Add the mushrooms and cook everything for another 5 minutes.
31. 31. Season the vegetables with salt and pepper.
32. 32. Remove the venison backstrap from the oven and let it rest briefly.
33. 33. Slice the meat across the grain into slices about 1 cm thick.
34. 34. Season the slices with fleur de sel and pepper.
35. 35. Wash the beet greens.
36. 36. Plate the meat.
37. 37. Add the parsnip puree and the fried vegetables.
38. 38. Sprinkle the dish with crushed peppercorns.
39. 39. Drizzle some sauce over the meat.
40. 40. Garnish the dish with the chopped carrot greens and beet greens.
41. 41. Serve the dish hot.

Nutrition per serving

• kcal: 723
• Protein: 49 g · Fett/Fat: 30 g · Carbs: 56 g