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🍽️ Tenderloin of Venison with Creamy Potato Gratin and Cherry Sauce

839 kcal · 30 min · 4 servings

Ingredients

• 800 g mostly waxy potatoes
• 1 tbsp Butter
• 350 ml Whipping Cream
• 1 Clove Garlic
• Salt
• Pepper (from the mill)
• Nutmeg (freshly grated)
• 40 g Grated Cheese (e.g. Gruyère)
• 700 g Venison Loin (boned and trimmed)
• Salt
• Pepper (from the mill)
• 2 tbsp Sunflower Oil
• 250 ml Red Wine
• 100 ml Cherry Juice
• 1 tsp Cornstarch
• 250 g Cherry Juice
• Lemon Juice
• Ground Allspice

Instructions

1. 1. Preheat the oven to 180 degrees Celsius using the top and bottom heat setting.
2. 2. Peel the potatoes and wash them thoroughly. Dry them with a kitchen towel.
3. 3. Slice the potatoes into very thin slices or use a mandoline slicer.
4. 4. Grease an ovenproof dish with a diameter of about 20 centimeters with butter.
5. 5. Layer the potato slices evenly into the prepared dish.
6. 6. Peel the garlic clove and chop it finely.
7. 7. Mash the chopped garlic with a pinch of salt into a fine paste.
8. 8. Pour the cream into a pot and heat it up.
9. 9. Bring the cream to a brief boil.
10. 10. Stir the garlic paste into the hot cream.
11. 11. Season the cream with salt, pepper, and ground nutmeg.
12. 12. Pour the seasoned cream over the potatoes in the dish.
13. 13. Ensure that the potatoes are just covered with the liquid.
14. 14. Spread the grated cheese evenly over the surface.
15. 15. Place the dish in the oven and bake the gratin for about 20 minutes.
16. 16. After 20 minutes, reduce the oven temperature to 140 degrees Celsius.
17. 17. Rinse the venison tenderloin under running water.
18. 18. Pat the meat completely dry with kitchen paper.
19. 19. Season the meat generously with salt and pepper.
20. 20. Heat oil in a frying pan or a roasting pan.
21. 21. Sear the meat in the hot oil on all sides until browned.
22. 22. Place a rack in the oven and position a drip pan underneath it.
23. 23. Place the seared meat on the rack.
24. 24. Place the dish with the potato gratin next to the meat in the oven.
25. 25. Finish cooking the meat and the gratin for 20 to 25 minutes.
26. 26. Remove the meat from the oven and let it rest briefly.
27. 27. Deglaze the pan drippings in the roasting pan with red wine.
28. 28. Pour the cherry juice into the red wine.
29. 29. Let the sauce simmer briefly.
30. 30. Mix cornstarch with one tablespoon of cold water until smooth.
31. 31. Pour the starch-water mixture into the sauce to thicken it.
32. 32. Wash the cherries and remove the pits.
33. 33. Add the pitted cherries to the sauce.
34. 34. Let the cherries steep in the sauce for just a short time.
35. 35. Season the sauce with a little lemon juice and ground allspice.
36. 36. Slice the rested meat into even slices.
37. 37. Remove the finished potato gratin from the oven.
38. 38. Plate the meat slices and the gratin on the plates.
39. 39. Drizzle some sauce over the meat and the gratin on each plate.
40. 40. Garnish the dishes with fresh thyme sprigs.
41. 41. Serve the remaining sauce in a separate bowl on the side.

Nutrition per serving

• kcal: 839
• Protein: 49 g · Fett/Fat: 45 g · Carbs: 50 g