🍽️ Tender Venison Fillet on Creamy Chestnut Puree

Name: Tender Venison Fillet on Creamy Chestnut Puree
Total time: 30 min
Yield: 4 servings
Ingredients: 600 g chestnuts (sweet chestnuts); 125 g whipping cream; 50 ml vegetable broth; 250 ml game stock (from the jar); salt; pepper (from the mill); 1 bunch soup vegetables; 2 venison back fillets (about 800 g); 2 tbsp ghee; 1 sprig rosemary; 3 sprigs thyme; 150 ml dry red wine; 2 tbsp lingonberry jam; 4 juniper berries; 2 tbsp stiffly whipped whipping cream

740 kcal · 30 min · 4 servings

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Ingredients

600 g chestnuts (sweet chestnuts)
125 g whipping cream
50 ml vegetable broth
250 ml game stock (from the jar)
salt
pepper (from the mill)
1 bunch soup vegetables
2 venison back fillets (about 800 g)
2 tbsp ghee
1 sprig rosemary
3 sprigs thyme
150 ml dry red wine
2 tbsp lingonberry jam
4 juniper berries
2 tbsp stiffly whipped whipping cream

Instructions

1. Preheat the oven to 80 degrees Celsius.
2. Wash the soup vegetables and cut them into small pieces.
3. Score the chestnuts (maroni) in a cross pattern.
4. Roast the chestnuts in the hot oven at 250 degrees for about 20 minutes.
5. Remove the chestnuts when the shells have split open.
6. Let the chestnuts cool down.
7. Peel the chestnuts thoroughly.
8. Set aside about 100 grams of the chestnuts for garnishing.
9. Heat the remaining chestnuts with cream and vegetable broth.
10. Season the mixture with salt and pepper.
11. Puree the chestnuts into a smooth cream.
12. Trim the venison fillets (remove sinews and fat edges).
13. Season the venison fillets with salt and pepper.
14. Sear the fillets in a pan in hot butter on all sides for about 5 minutes.
15. Remove the meat from the pan.
16. Wrap the meat in aluminum foil.
17. Cook the meat in the preheated oven (80 degrees) for another 30 minutes.
18. Rinse the herbs and shake them dry.
19. Lightly brown the herbs together with the soup vegetables in the pan juices.
20. Deglaze with red wine and meat stock.
21. Add lingonberry jam and crushed juniper berries.
22. Reduce the sauce by half.
23. Strain the sauce through a sieve.
24. Finally, adjust the seasoning of the sauce.
25. Keep the sauce warm.
26. Heat the chestnut puree while stirring.
27. Fold in the whipped cream.
28. Slice the venison fillets diagonally.
29. Stir the released meat juices into the sauce.
30. Plate the chestnut puree on pre-warmed plates.
31. Place the sliced venison fillets and the sauce on top.
32. Garnish as desired with blanched spring onions and the reserved chestnuts.
33. Decorate the dish with sage flowers.

Nutrition per serving

kcal: 740
Protein: 41 g · Fett/Fat: 28 g · Carbs: 76 g