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🍽️ Tender Venison Loin with Chanterelles and Walnut Vinaigrette

685 kcal · 30 min · 4 servings

Ingredients

• 300 g chanterelles
• 500 g venison loin fillet (kitchen-ready)
• salt
• orange pepper
• 40 g walnuts
• 8 tbsp walnut oil
• 3 tbsp raspberry vinegar (mild)
• 4 tbsp pine honey
• 3 tbsp parsley (chopped)
• 2 tbsp lingonberries

Instructions

1. 1. Clean the chanterelle mushrooms thoroughly. Wash them only if they are very dirty, then pat them completely dry with a kitchen towel.
2. 2. Season the venison loin fillets evenly with salt and black pepper.
3. 3. Heat 1 to 2 tablespoons of oil in a non-stick pan over high heat.
4. 4. Sear the fillets on each side for about 30 to 60 seconds until they have a golden-brown crust.
5. 5. Wrap the seared fillets tightly in aluminum foil.
6. 6. Place the foil packets in an oven preheated to 80 degrees Celsius and let them rest there for 20 minutes.
7. 7. Toast the walnuts in a pan with 2 tablespoons of oil briefly until fragrant, then remove them from the heat.
8. 8. Mix the honey with the vinegar and the remaining 3 tablespoons of oil to form a homogeneous vinaigrette.
9. 9. Finally, season the vinaigrette to taste with salt and pepper.
10. 10. Sear the dried chanterelle mushrooms in the remaining fat in the pan over high heat.
11. 11. Season the mushrooms with salt, pepper, and fresh chopped parsley.
12. 12. Remove the venison loin fillets from the oven and slice them into even pieces.
13. 13. Arrange the meat slices on plates and place the warm chanterelles on top.
14. 14. Garnish the dish with lingonberries.
15. 15. Drizzle the walnut vinaigrette over the meat and mushrooms.
16. 16. Serve the dish immediately while it is still warm.

Nutrition per serving

• kcal: 685
• Protein: 43 g · Fett/Fat: 48 g · Carbs: 19 g