🍽️ Tender Venison Loin with Chestnuts and Mushrooms

Name: Tender Venison Loin with Chestnuts and Mushrooms
Total time: 100 min
Yield: 4 servings
Ingredients: 1 Venison Leg (approx. 1,5 kg); 50 g Lard; 100 g Pork Fat Rind; 1 Onion; 100 g Soup Vegetables; 0.125 l Sour Cream; 2 tbsp Flour; Lemons; 1 Bay Leaf; 5 Juniper Berries; 5 Allspice Berries; 0.75 l Red Wine; 0.125 l Wine Vinegar; 0.125 l Red Wine Vinegar; 300 g Chanterelles; 250 g Boiled Chestnuts; 2 tbsp Mixed Chopped Herbs

1172 kcal · 100 min · 4 servings

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Ingredients

1 Venison Leg (approx. 1,5 kg)
50 g Lard
100 g Pork Fat Rind
1 Onion
100 g Soup Vegetables
0.125 l Sour Cream
2 tbsp Flour
Lemons
1 Bay Leaf
5 Juniper Berries
5 Allspice Berries
0.75 l Red Wine
0.125 l Wine Vinegar
0.125 l Red Wine Vinegar
300 g Chanterelles
250 g Boiled Chestnuts
2 tbsp Mixed Chopped Herbs

Instructions

1. Mix all the marinade ingredients in a bowl.
2. Place the venison loin in the marinade.
3. Let the meat marinate in a cool place for 3 days.
4. Pour the marinade over the meat regularly.
5. Remove the loin from the marinade.
6. Let the meat drain well.
7. Strain the marinade through a fine sieve.
8. Rub the meat generously with salt and pepper.
9. Melt the lard in a large casserole dish.
10. Place the loin in the casserole dish.
11. Roast the meat at 230 degrees for 10 minutes.
12. Turn the meat frequently during this time.
13. Peel the onion.
14. Chop the onion finely.
15. Add the bacon rind, the chopped onion, and the soup vegetables.
16. Fry everything for another 10 minutes.
17. Pour in half of the strained marinade.
18. Continue to roast the loin for 30 minutes.
19. Roast the meat until it is brown on the outside.
20. Clean the chanterelles.
21. Place the chanterelles together with the chestnuts around the loin.
22. Continue to roast the dish for another 15 minutes.
23. Remove the loin, the chestnuts, and the chanterelles from the casserole dish.
24. Keep the meat and the sides warm.
25. Boil the pan drippings in the dish with the remaining marinade.
26. Whisk the sour cream with the flour.
27. Stir the mixture into the sauce.
28. Season the sauce with salt, pepper, and lemon juice.
29. Slice the meat.
30. Arrange the meat on a platter with the chestnuts, chanterelles, and sauce.
31. Sprinkle the dish with the herbs.

Nutrition per serving

kcal: 1172
Protein: 123 g · Fett/Fat: 45 g · Carbs: 39 g