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🍽️ Pink roasted venison fillet with creamy potato gratin

713 kcal · 30 min · 4 servings

Ingredients

• 800 g mostly waxy potatoes
• 3 tbsp Butter
• 150 ml Whipping cream
• 150 ml Milk (3.5% fat)
• 1 Egg
• Salt
• Pepper
• Nutmeg
• 30 g Parmesan (freshly grated)
• 600 g Venison fillet
• 150 ml Game stock
• 1 tsp Cornstarch
• 1 pinch Allspice powder
• 400 g Green beans
• 4 tbsp Pine nuts

Instructions

1. 1. Peel the potatoes and wash them thoroughly.
2. 2. Slice the potatoes into thin rounds.
3. 3. Grease a baking dish with one teaspoon of butter.
4. 4. Arrange the potato slices evenly in the dish.
5. 5. Whisk cream, milk, and egg together in a separate bowl.
6. 6. Season the liquid with salt, pepper, and freshly grated nutmeg.
7. 7. Pour the mixture evenly over the potatoes.
8. 8. Sprinkle grated Parmesan cheese over the top.
9. 9. Preheat the oven to 180 degrees Celsius (convection 160 degrees or gas mark 2-3).
10. 10. Bake the gratin for 40 minutes in the preheated oven.
11. 11. Rinse the venison fillet under running water.
12. 12. Pat the meat dry with kitchen paper.
13. 13. Heat one tablespoon of butter in a frying pan.
14. 14. Sear the venison fillet on all sides.
15. 15. Season the meat with salt and pepper.
16. 16. Place the rack with the fat drip pan into the oven.
17. 17. Place the meat on the rack next to the gratin.
18. 18. Cook the meat in the oven for about 10 minutes.
19. 19. Deglaze the pan with the stock.
20. 20. Let the sauce simmer briefly.
21. 21. Mix cornstarch with one tablespoon of cold water until smooth.
22. 22. Thicken the sauce with the starch mixture.
23. 23. Season the sauce with salt, pepper, and allspice.
24. 24. Heat a separate pan without fat.
25. 25. Roast the pine nuts over medium heat for 3 minutes.
26. 26. Wash the green beans and trim the ends.
27. 27. Put the beans in boiling salted water for 10 minutes.
28. 28. Drain the beans and shock them with cold water.
29. 29. Heat the remaining butter in a pan.
30. 30. Toss the beans briefly in the hot butter.
31. 31. Season the beans with salt and pepper.
32. 32. Cut the finished potato gratin into four pieces.
33. 33. Carefully lift the portions out of the dish.
34. 34. Slice the venison fillet into thin slices.
35. 35. Place the meat slices on top of the potato gratin.
36. 36. Serve the green beans as a side dish on the plate.
37. 37. Sprinkle the roasted pine nuts over the dish.
38. 38. Serve the dish immediately while hot.
39. 39. Serve the sauce separately.

Nutrition per serving

• kcal: 713
• Protein: 47 g · Fett/Fat: 39 g · Carbs: 43 g