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🍽️ Tender Venison Steaks with Crispy Polenta Stars and Mushrooms

1011 kcal · 30 min · 4 servings

Ingredients

• 800 g Venison Loin
• 20 g Butter
• 200 ml Red Wine
• 400 g Venison Bones (minced small by the butcher)
• 400 ml Game Stock (from the jar)
• 1 tbsp Tomato Paste
• 0.5 Stalk Leek
• 0.25 Celeriac
• 1 Onion
• 1 Carrot
• 5 tbsp Vegetable Oil
• 250 g Chanterelles
• 2 Shallots
• 3 tbsp Butter
• 2 Fresh Figs
• 1 tbsp Redcurrant Jelly
• 0.125 l Red Wine
• 1 Cinnamon Stick
• 1 tsp Clove Powder
• 300 g Frozen Brussels Sprouts
• 250 g Cornmeal
• 0.5 l Milk
• 1 tbsp Butter
• 2 tbsp Butter (for frying)
• Salt
• Pepper (from the mill)

Instructions

1. 1. Heat the milk together with the butter in a pot.
2. 2. Stir in the polenta and bring the mixture to a boil.
3. 3. Let the polenta swell over low heat for 20 minutes.
4. 4. Stir occasionally to prevent burning.
5. 5. Remove the pot from the heat and let the mixture cool down briefly.
6. 6. Grease a baking sheet with some butter.
7. 7. Spread the polenta evenly on the sheet.
8. 8. Let the polenta cool completely.
9. 9. Cut out star shapes from the cooled polenta.
10. 10. Wash the vegetables and cut them into small pieces.
11. 11. Peel the onion and dice it finely.
12. 12. Sear the vegetables together with the bones in 2 tablespoons of oil.
13. 13. Deglaze with red wine and game stock.
14. 14. Let the sauce simmer for 30 minutes.
15. 15. Wash the venison loin and remove all sinews.
16. 16. Heat the remaining oil with butter in a roasting pan.
17. 17. Sear the venison loin on all sides.
18. 18. Place the meat in the oven at 220 degrees.
19. 19. Roast the meat for 20 minutes.
20. 20. Strain the game stock through a fine sieve.
21. 21. Reduce the liquid by half.
22. 22. Baste the venison loin with 1/8 liter of the sauce halfway through the cooking time.
23. 23. Clean the chanterelle mushrooms thoroughly.
24. 24. Peel the shallots and chop them finely.
25. 25. Sauté mushrooms and shallots in the butter for 5 minutes.
26. 26. Season the mushroom mixture with salt and pepper.
27. 27. Peel the figs and cut them into quarters.
28. 28. Heat the red wine with the clove, cinnamon, and currant jelly.
29. 29. Add the figs and bring the mixture to a brief boil.
30. 30. Remove the meat from the bone.
31. 31. Slice the venison loin into even slices.
32. 32. Plate the meat slices.
33. 33. Add the chanterelles, polenta stars, and fig confit.
34. 34. Pour the sauce over the meat.
35. 35. Serve Brussels sprouts as a side dish.

Nutrition per serving

• kcal: 1011
• Protein: 62 g · Fett/Fat: 49 g · Carbs: 68 g