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🍽️ Venison chops with sweet and sour cherry sauce

685 kcal · 30 min · 4 servings

Ingredients

• 500 g celeriac
• 400 ml vegetable broth
• 2 tbsp lemon juice
• salt
• 250 g cherries
• 1 tsp cornstarch
• 50 ml port wine
• 1 orange (juice)
• 200 ml red wine
• 1 tbsp honey
• 1 tsp balsamic vinegar
• pepper (from the mill)
• 4 venison chops à ca. 160 g (ready for cooking)
• 1 tbsp clarified butter
• 120 g chestnuts (cooked)
• 2 tbsp breadcrumbs
• 100 g soft butter
• nutmeg (ground)

Instructions

1. 1. Peel the celery stalks and cut them into small cubes.
2. 2. Add the broth, lemon juice, and a pinch of salt to a pot and bring the mixture to a boil.
3. 3. Add the celery cubes to the boiling broth and let them simmer for about 15 minutes until soft.
4. 4. Preheat the oven to 150 degrees Celsius using top and bottom heat.
5. 5. Rinse the cherries thoroughly.
6. 6. Remove the stems from the cherries and pit them if you prefer.
7. 7. Mix the cornstarch thoroughly with the port wine in a small bowl.
8. 8. Add the orange juice, wine, and honey to a pot and bring them to a boil.
9. 9. Let the liquid reduce until only about two-thirds remains.
10. 10. Add the cornstarch and port wine mixture and stir briefly to thicken the sauce slightly.
11. 11. Add the prepared cherries to the sauce and let them simmer for one to two minutes.
12. 12. Remove the pot from the heat.
13. 13. Season the sauce with balsamic vinegar, salt, and pepper to taste.
14. 14. Rinse the venison meat briefly with cold water.
15. 15. Pat the meat completely dry with a kitchen towel.
16. 16. Season the meat generously with salt and pepper.
17. 17. Heat ghee in a large pan.
18. 18. Fry the meat on all sides until golden brown.
19. 19. Place the seared meat on a baking sheet.
20. 20. Put the baking sheet into the preheated oven and let the meat cook for about 10 minutes.
21. 21. Turn the meat once halfway through the cooking time.
22. 22. Place the chestnuts into a food processor or blender.
23. 23. Grind the chestnuts into fine crumbs.
24. 24. Mix the chestnut crumbs with 50 grams of soft butter.
25. 25. Season the butter-chestnut mixture with salt and pepper.
26. 26. Spread the mixture evenly over the chops.
27. 27. Switch the oven to the grill function.
28. 28. Put the baking sheet back into the oven and bake the crust for about 5 minutes until golden brown.
29. 29. Drain the celery and catch the cooking liquid in a container.
30. 30. Add the remaining butter to the drained celery.
31. 31. Puree the celery until smooth and creamy, adding a little of the reserved cooking liquid gradually.
32. 32. Season the celery puree with salt and a pinch of ground nutmeg.
33. 33. Reheat the cherry sauce briefly.
34. 34. Plate the chops, celery puree, and warm sauce and serve immediately.

Nutrition per serving

• kcal: 685
• Protein: 42 g · Fett/Fat: 38 g · Carbs: 32 g