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🍽️ Reindeer Fillet with Mushroom Pancake Towers

820 kcal · 30 min · 4 servings

Ingredients

• 600 g venison fillet (in 4 equal pieces)
• 50 g peeled hazelnuts (chopped)
• 0.5 bunch parsley (coarsely chopped)
• salt
• pepper (from the mill)
• butter (for frying)
• 400 ml game stock
• 100 ml red wine
• 2 juniper berries
• 1 bay leaf
• 1 sprig rosemary
• 2 tbsp lingonberry jam
• 2 tbsp butter
• 100 g buckwheat flour
• 100 g flour
• 1 pinch salt
• 300 ml milk
• 2 tbsp melted butter
• 2 eggs
• butter (for frying)
• 400 g chanterelles
• 0.5 bunch parsley (coarsely chopped)

Instructions

1. 1. Rinse the meat under running water.
2. 2. Pat the meat dry with kitchen paper.
3. 3. Season the meat with salt and pepper.
4. 4. Mix the nuts with the parsley.
5. 5. Roll the meat in the nut and parsley mixture.
6. 6. Heat butter in a pan.
7. 7. Sear the meat on all sides over medium heat.
8. 8. Preheat the oven to 120 degrees Celsius.
9. 9. Place the meat in the oven.
10. 10. Bake the meat for 15 to 30 minutes until pink inside.
11. 11. Deglaze the pan drippings of the fillets with red wine.
12. 12. Add stock, juniper berries, bay leaves, and rosemary to the sauce.
13. 13. Reduce the sauce to one-third of its volume.
14. 14. Strain the sauce through a fine sieve.
15. 15. Stir the jelly into the warm sauce.
16. 16. Do not let the sauce boil anymore.
17. 17. Whisk two tablespoons of cold butter into the sauce.
18. 18. Season the sauce with salt and pepper.
19. 19. Mix wheat flour and buckwheat flour.
20. 20. Whisk the flour mixture with the milk.
21. 21. Add two tablespoons of melted butter, salt, and eggs.
22. 22. Stir the batter until smooth.
23. 23. Ensure the batter is thick and pourable.
24. 24. Add more or less milk if necessary.
25. 25. Let the batter rest for ten minutes.
26. 26. Heat butter in a pan.
27. 27. Place one tablespoon of batter into the hot pan.
28. 28. Fry the pancake until golden brown on both sides.
29. 29. Clean the chanterelle mushrooms.
30. 30. Sauté the mushrooms in three tablespoons of butter.
31. 31. Season the mushrooms with salt and pepper.
32. 32. Fold the parsley into the mushrooms.
33. 33. Warm the plates.
34. 34. Stack the mushrooms and pancakes into towers on the plates.
35. 35. Let the fillets rest for three minutes before slicing.
36. 36. Slice the fillets diagonally.
37. 37. Spoon the sauce onto the plates.
38. 38. Place the fillet slices on the sauce.
39. 39. Serve the dish.

Nutrition per serving

• kcal: 820
• Protein: 52 g · Fett/Fat: 48 g · Carbs: 38 g