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🍽️ Pan-seared Venison Loin with Mushrooms and Blueberry Sauce

646 kcal · 30 min · 4 servings

Ingredients

• 1 Shallot
• 1 Garlic Clove
• 400 g Chanterelles
• 300 g Blueberries
• 600 g Venison Loin (kitchen-ready)
• Salt
• Pepper
• 15 g Butter (1 Tbsp)
• 150 ml dry Red Wine
• 250 ml Game Stock
• 1 Sprig Rosemary
• 2 Sprigs Thyme
• 200 g Flour
• 450 ml Milk (1.5% Fat)
• 2 Eggs
• 2 Tbsp Rapeseed Oil
• 2 Tbsp Olive Oil
• 2 Stalks Parsley

Instructions

1. 1. Peel the shallot and the garlic.
2. 2. Dice the shallot roughly.
3. 3. Clean the chanterelle mushrooms.
4. 4. Cut the mushrooms into smaller pieces if you like.
5. 5. Wash the blueberries.
6. 6. Let the blueberries drain well.
7. 7. Rinse the venison loin under cold water.
8. 8. Pat the meat dry with a kitchen towel.
9. 9. Season the meat with salt and pepper.
10. 10. Heat the butter in a pan.
11. 11. Sear the meat on all sides over high heat.
12. 12. Cook the meat for 3 to 4 minutes.
13. 13. Remove the meat from the pan.
14. 14. Place the meat in an ovenproof dish.
15. 15. Preheat the oven to 120 °C.
16. 16. Finish cooking the meat in the oven.
17. 17. Do not use fan-assisted heat.
18. 18. Use gas level 1 to 2.
19. 19. Cook the meat for 15 to 20 minutes.
20. 20. Heat the cooking fat in a clean pan over medium heat.
21. 21. Sauté the shallot until translucent.
22. 22. Deglaze the pan with red wine.
23. 23. Add the meat stock.
24. 24. Add rosemary and thyme to the sauce.
25. 25. Let the sauce simmer for 15 minutes over medium heat.
26. 26. Mix the flour with the milk.
27. 27. Add a pinch of salt.
28. 28. Stir in the eggs.
29. 29. Whisk the batter until smooth.
30. 30. Brush another pan with rapeseed oil.
31. 31. Let the pan get hot.
32. 32. Bake the crepes one after another over medium heat.
33. 33. Cook each crepe for about 4 minutes.
34. 34. Cut the finished crepes into wide strips.
35. 35. Heat the olive oil in another pan.
36. 36. Sear the mushrooms over high heat.
37. 37. Wash the parsley.
38. 38. Shake the parsley dry.
39. 39. Chop the parsley leaves.
40. 40. Stir the parsley into the mushrooms.
41. 41. Press the garlic into the pan.
42. 42. Season the mushrooms with salt and pepper.
43. 43. Strain the sauce through a sieve.
44. 44. Add the blueberries to the sauce.
45. 45. Season the sauce with salt and pepper to taste.
46. 46. Warm 4 plates.
47. 47. Distribute the crepe strips onto the plates.
48. 48. Cut the venison loin into 4 equal pieces.
49. 49. Place the meat on the crepes.
50. 50. Garnish the dish with the mushrooms.
51. 51. Add the sauce.

Nutrition per serving

• kcal: 646
• Protein: 48 g · Fett/Fat: 26 g · Carbs: 49 g