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🍽️ Tender Venison Loin with Creamy Mashed Potatoes and Chanterelles

543 kcal · 30 min · 4 servings

Ingredients

• 500 g floury potatoes
• salt
• 600 g venison loin fillet (ready for cooking)
• pepper (from a mill)
• 2 garlic cloves
• 1 shallot
• 20 g ghee
• 150 ml dry red wine
• 150 ml beef stock
• 0.5 tsp orange zest
• 300 g fresh chanterelles
• 150 ml lukewarm milk
• 40 g butter
• nutmeg
• 30 g butter
• 0.5 tsp freshly chopped rosemary
• 0.5 tsp freshly chopped thyme

Instructions

1. 1. Preheat the oven to 120 degrees Celsius with top and bottom heat.
2. 2. Peel the potatoes and wash them thoroughly.
3. 3. Cook the potatoes in boiling salted water for 30 minutes.
4. 4. Rinse the piece of meat under running water.
5. 5. Pat the meat dry with a kitchen towel.
6. 6. Remove any sinews or excess fat from the meat (trim it).
7. 7. Season the meat with salt and pepper.
8. 8. Peel the garlic clove and the shallot.
9. 9. Finely chop the garlic and shallot.
10. 10. Heat ghee (clarified butter) in a large pan.
11. 11. Sear the meat on all sides until well browned.
12. 12. Remove the meat from the pan and place it on a greased baking sheet.
13. 13. Cook the meat in the preheated oven for 25 to 30 minutes.
14. 14. Sauté the chopped garlic and shallot in the remaining roasting fat.
15. 15. Deglaze the pan with red wine.
16. 16. Add the meat stock.
17. 17. Stir in the orange zest.
18. 18. Season the sauce with salt and pepper.
19. 19. Reduce the sauce to one-third of its volume over medium heat.
20. 20. Clean the chanterelle mushrooms and remove any dirt or debris.
21. 21. Drain the cooked potatoes.
22. 22. Let the potatoes steam dry for a moment.
23. 23. Press the potatoes through a potato ricer.
24. 24. Mix the mashed potatoes with milk and butter until smooth.
25. 25. Season the mashed potatoes with salt, pepper, and nutmeg.
26. 26. Taste and adjust the seasoning of the mash.
27. 27. Keep the mashed potatoes warm.
28. 28. Sauté the chanterelles in a hot pan with butter.
29. 29. Season the mushrooms with salt, pepper, and herbs.
30. 30. Slice the cooked venison loin into thick medallions.
31. 31. Warm the plates.
32. 32. Serve the venison medallions together with the mashed potatoes, chanterelles, and sauce on the warmed plates.

Nutrition per serving

• kcal: 543
• Protein: 40 g · Fett/Fat: 30 g · Carbs: 24 g