← All recipes

🍽️ Tender Venison Fillet with Plum-Walnut Sauce

402 kcal · 30 min · 4 servings

Ingredients

• 100 g dried plums (pitted)
• 4 tbsp Armagnac
• 600 g venison fillets (from the back, boned)
• salt
• pepper from the mill
• 2 tbsp oil
• 1 jar (400 ml) game stock
• 2 tsp nut oil
• 40 g walnut kernels
• 1 tbsp cornstarch

Instructions

1. 1. Halve the prunes and place them in a small bowl.
2. 2. Slightly warm the Armagnac and pour it over the prunes.
3. 3. Cover the bowl and let the prunes steep for 30 minutes.
4. 4. Rub the venison fillet generously with salt and pepper.
5. 5. Heat oil in a frying pan.
6. 6. Sear the venison fillet on all sides.
7. 7. Add the marinated prunes along with their liquid to the pan.
8. 8. Pour in the game stock.
9. 9. Simmer the meat on low heat for 20 to 25 minutes.
10. 10. Turn the fillet occasionally during this time.
11. 11. Heat walnut oil in a small pan.
12. 12. Lightly toast the walnuts in it on all sides.
13. 13. Remove the cooked venison fillet from the pan juices.
14. 14. Let the meat rest for 5 to 10 minutes.
15. 15. Mix the cornstarch with a little cold water until smooth.
16. 16. Stir the starch mixture into the hot pan juices.
17. 17. Bring the sauce to a brief boil.
18. 18. Season the sauce with salt and pepper to taste.
19. 19. Fold the toasted walnuts into the sauce.
20. 20. Slice the venison fillet.
21. 21. Serve the meat slices with the sauce.

Nutrition per serving

• kcal: 402
• Protein: 33 g · Fett/Fat: 20 g · Carbs: 16 g