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🍽️ Tender Venison Loin with Potatoes and Chanterelles

458 kcal · 30 min · 4 servings

Ingredients

• 1 venison loin
• 3 tbsp red wine vinegar
• 5 tbsp butter
• 2 onions
• 2 carrots
• 12 juniper berries
• 125 ml red wine
• salt
• pepper (from the mill)
• 150 g whipping cream
• 400 g chanterelles
• 2 tbsp butter
• 400 g waxy potatoes
• 2 sprigs fresh marjoram

Instructions

1. 1. Thoroughly wash the venison loin the day before.
2. 2. Remove all visible membranes and sinews from the meat.
3. 3. Soak a kitchen cloth with vinegar.
4. 4. Wrap the venison loin in the damp cloth.
5. 5. Place the wrapped meat in the refrigerator overnight.
6. 6. Take the meat out of the refrigerator two hours before cooking.
7. 7. Pat the venison loin dry with a cloth.
8. 8. Heat the butter in a large roasting pan.
9. 9. Sear the venison loin on all sides.
10. 10. Remove the seared meat from the roasting pan and set it aside.
11. 11. Wash the carrots and trim the ends.
12. 12. Cut the carrots into fine cubes.
13. 13. Peel the onions.
14. 14. Finely chop the onions.
15. 15. Sauté the carrots and onions briefly in the roasting pan juices.
16. 16. Add the juniper berries to the vegetable mixture.
17. 17. Place the venison loin back into the roasting pan with the meat side facing up.
18. 18. Lightly salt and pepper the meat.
19. 19. Preheat the oven to 250 degrees Celsius.
20. 20. Clean the chanterelle mushrooms and remove dirt or impurities.
21. 21. Peel the potatoes.
22. 22. Cut the potatoes into fine cubes.
23. 23. Place the potatoes in salted water so they are covered.
24. 24. Cook the potatoes for 20 minutes until tender.
25. 25. Drain the cooking water.
26. 26. Let the potatoes drain.
27. 27. Heat butter in a frying pan.
28. 28. Sauté the chanterelles briefly in the hot butter.
29. 29. Remove the venison loin from the roasting pan.
30. 30. Pour the sauce through a fine sieve.
31. 31. Pass the sauce through the sieve to smooth it out.
32. 32. Arrange the venison loin on a serving platter.
33. 33. Separate the fillets from the bone.
34. 34. Garnish the meat with fresh marjoram leaves.
35. 35. Serve the venison loin with the potatoes, chanterelles, and sauce.

Nutrition per serving

• kcal: 458
• Protein: 34 g · Fett/Fat: 28 g · Carbs: 15 g