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🍽️ Roast Venison with Rich Berry Sauce

554 kcal · 30 min · 4 servings

Ingredients

• 1 large onion
• 1 small carrot
• 80 g celeriac
• 2 tbsp rapeseed oil
• 1 tbsp tomato paste
• 250 ml dry red wine
• 800 ml game stock
• 3 peppercorns
• 1 tsp juniper berries
• 2 tsp game spice
• 1 bay leaf
• 680 g venison loin fillet (ready for kitchen, 4 venison loin fillets)
• salt
• pepper (from the mill)
• 60 g blueberries
• 2 tbsp whipping cream
• 1 tbsp quince jelly
• 20 g chocolate (min. 70% cocoa content)
• 4 sprigs thyme
• 1 tbsp butter

Instructions

1. 1. Peel the onion, the carrot, and the celery root.
2. 2. Dice the vegetables into small cubes.
3. 3. Heat one tablespoon of oil in a large frying pan.
4. 4. Add the chopped vegetables to the hot pan.
5. 5. Fry the vegetables over high heat for four to five minutes.
6. 6. Stir tomato paste into the vegetables.
7. 7. Roast the tomato paste for one to two minutes.
8. 8. Deglaze the mixture with wine and meat stock.
9. 9. Add peppercorns, crushed juniper berries, one teaspoon of game spice mix, and bay leaves to the pan.
10. 10. Let the sauce simmer uncovered over medium heat until it has reduced by half.
11. 11. Rinse the meat under running water.
12. 12. Pat the meat dry with kitchen paper.
13. 13. Season the meat with salt, pepper, and game spice mix.
14. 14. Heat the remaining oil in a separate frying pan.
15. 15. Sear the meat over high heat for three minutes.
16. 16. Place the meat on a wire rack.
17. 17. Place a drip pan under the wire rack.
18. 18. Preheat the oven.
19. 19. Cook the meat in the oven at 80 degrees Celsius (convection 60 degrees Celsius or gas mark 1) for about 30 minutes.
20. 20. Wash the blueberries under running water.
21. 21. Remove any stems or bad berries.
22. 22. Let the blueberries drain well.
23. 23. Strain the prepared sauce through a fine mesh sieve.
24. 24. Catch the strained sauce in a pot.
25. 25. Return the sauce to the pot.
26. 26. Bring the sauce to a boil.
27. 27. Stir cream and jelly into the hot sauce.
28. 28. Melt the chocolate pieces in the sauce over low heat.
29. 29. Gently fold the blueberries into the sauce.
30. 30. Season the sauce with salt.
31. 31. Wash the thyme sprigs under running water.
32. 32. Shake the thyme sprigs dry.
33. 33. Foam the butter in a frying pan.
34. 34. Add the thyme to the foaming butter.
35. 35. Fry the meat in the butter-thyme mixture for about one minute.
36. 36. Turn the meat while frying.
37. 37. Slice the meat.
38. 38. Serve the meat slices with the sauce.

Nutrition per serving

• kcal: 554
• Protein: 40 g · Fett/Fat: 33 g · Carbs: 15 g