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🍽️ Tender Venison Loin with Cream Sauce

680 kcal · 30 min · 4 servings

Ingredients

• 1 venison loin
• 3 tbsp red wine vinegar
• 5 tbsp butter
• 2 onions
• 2 carrots
• 4 tomatoes
• 1 small ginger
• 6 bay leaves
• 2 sprigs thyme
• 100 g bacon cubes
• 0.125 l red wine
• 200 ml vegetable broth
• salt
• pepper
• whipping cream (for the sauce)

Instructions

1. 1. Thoroughly wash the venison loin and remove all visible membranes and sinews.
2. 2. Soak a kitchen towel in vinegar and wrap the meat in it.
3. 3. Place the wrapped meat in the refrigerator overnight.
4. 4. Take the meat out of the refrigerator two hours before cooking.
5. 5. Pat the meat dry with a towel.
6. 6. Heat the butter in a large casserole dish.
7. 7. Sear the venison loin on all sides.
8. 8. Remove the seared meat from the casserole and set it aside.
9. 9. Peel the ginger and slice it into thin pieces.
10. 10. Wash the carrots and trim the ends.
11. 11. Dice the carrots into fine cubes.
12. 12. Peel the onions and chop them finely.
13. 13. Blanch the tomatoes briefly with boiling water.
14. 14. Shock the tomatoes with cold water.
15. 15. Remove the skin from the tomatoes.
16. 16. Quarter the tomatoes and remove the core.
17. 17. Dice the tomatoes.
18. 18. Add the carrots, onions, and diced tomatoes to the casserole.
19. 19. Continue cooking the vegetable mixture until it is soft.
20. 20. Remove the meat from the casserole if it is still there.
21. 21. Pour the sauce through a fine sieve.
22. 22. Press the vegetables through the sieve with a spoon to create a smooth sauce.
23. 23. Carefully separate the meat from the bone.
24. 24. Slice the meat diagonally.
25. 25. Place the bone with the meat back into the casserole decoratively.
26. 26. Stir the strained sauce with cream.
27. 27. Season the sauce to taste with salt and pepper.
28. 28. Serve the sauce in a gravy boat alongside the meat.
29. 29. Serve fresh dumplings as a side dish.

Nutrition per serving

• kcal: 680
• Protein: 42 g · Fett/Fat: 48 g · Carbs: 12 g