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🍽️ Roast Venison Loin with Mustard Potatoes and Orange Salad

483 kcal · 30 min · 4 servings

Ingredients

• 750 g firm-boiling potatoes
• 400 ml classic vegetable broth
• 400 g venison loin fillet
• salt
• 30 g clarified butter (2 tbsp)
• 2 tbsp pickled green peppercorns
• 100 ml game stock (jar)
• 1 onion
• 1 bunch flat-leaf parsley
• 0.5 organic lemon
• 4 oranges
• 2 tbsp light balsamic vinegar
• pepper
• 4 tbsp olive oil
• 2 tbsp coarse-grain mustard

Instructions

1. 1. Wash the potatoes thoroughly.
2. 2. Peel the potatoes.
3. 3. Place the potatoes and vegetable broth in a pot.
4. 4. Bring the mixture to a boil with the lid on.
5. 5. Cook the potatoes for about 25 minutes over medium heat.
6. 6. Rinse the venison loin under running water.
7. 7. Pat the meat dry with a kitchen towel.
8. 8. Cut the loin in half lengthwise.
9. 9. Lightly salt the meat.
10. 10. Heat ghee in an ovenproof pan.
11. 11. Sear the meat on all sides.
12. 12. Let the green peppercorns drain well.
13. 13. Add the green peppercorns and game stock to the meat in the pan.
14. 14. Preheat the oven to 180 °C (convection: 160 °C, gas: setting 2-3).
15. 15. Place the pan in the oven.
16. 16. Cook the meat for about 15 minutes.
17. 17. Peel the onion while the meat is cooking.
18. 18. Dice the onion finely.
19. 19. Rinse the parsley.
20. 20. Shake the parsley dry.
21. 21. Pick the parsley leaves off the stems.
22. 22. Finely chop the parsley leaves.
23. 23. Rinse the half lemon with hot water.
24. 24. Dry the lemon.
25. 25. Grate 1 tablespoon of lemon zest finely.
26. 26. Peel the oranges, removing all the white pith.
27. 27. Slice the oranges.
28. 28. Arrange the orange slices and parsley on a plate.
29. 29. Place the diced onion in a small bowl.
30. 30. Mix the onions with vinegar, salt, and pepper.
31. 31. Whisk the dressing with olive oil until smooth.
32. 32. Drizzle the dressing over the oranges.
33. 33. Drain the cooked potatoes.
34. 34. Mix the potatoes with mustard and the lemon zest.
35. 35. Slice the venison loin lengthwise.
36. 36. Serve the meat with the mustard potatoes and orange salad.

Nutrition per serving

• kcal: 483
• Protein: 35 g · Fett/Fat: 19 g · Carbs: 38 g