Glazed venison fillet
Venison fillet glazed in cranberry and game jus with sweet and sour salsify and pointed cabbage vegetables
Ingredients · Servings 4
- 400 g black salsify
- 6-8 pointed cabbage leaves
- 2 pieces of venison fillet, each weighing 250-300 g (without skin and tendons)
- Salt
- freshly ground black pepper
- 30 g plus 1 tbsp clarified butter
- 2-3 crushed garlic cloves
- 8 crushed juniper berries
- 3-4 sprigs of rosemary
- 100 ml Wood
- 300 ml strong game stock
- 100g of pickled cranberries
- 50 g maple syrup
- 1-2 tablespoons dark apple balsamic vinegar
- 1 teaspoon of cornstarch mixed with about 1 tablespoon of cold water
- 1 tbsp sugar
- 2 tablespoons white wine vinegar
- 100 ml vegetable broth
- 50 g Butter
Method · 55 min
- Wash the salsify thoroughly, peel it, and cut it into thin, diagonal slices. Place these in water until ready to use (add a little lemon juice if necessary to prevent browning). Cut the pointed cabbage leaves into bite-sized pieces.
- Preheat the oven to 130 degrees Celsius. Season the venison fillets all over with salt and pepper and sear them in a wide pan in hot clarified butter along with garlic, crushed juniper berries, and rosemary. Remove the meat and aromatics from the pan and place it on a baking sheet in the oven for 15 minutes.
- Meanwhile, deglaze the pan with Madeira, add the game stock, cranberries, maple syrup, and apple balsamic vinegar, and simmer for about 10 minutes until reduced to approximately 150 ml. Season the sauce to taste with salt and pepper and thicken slightly with a little cornstarch.
- Drain the salsify, pat dry, and sauté together with the pointed cabbage in a wide pan with 1 tablespoon of hot clarified butter for 3–4 minutes. Sprinkle with sugar to lightly caramelize the vegetables. Deglaze with vinegar, add stock, stir in the butter, and season generously with salt and pepper.
- Remove the venison loin from the oven, add it to the sauce in the pan, and glaze it. Then cut the meat into pieces and arrange it on plates with the vegetables and the remaining sauce.
For 4 people
- 400 g
Black salsify
- 30 g
Rosemary sprigs
- 100 ml
Wood
- 300 ml
- 100 g
- 50 g
1-2 THE
White wine vinegar
- 100 ml
vegetable broth
- 50 g
Recipe for
persons
Drain the salsify, pat dry, and sauté together with pointed cabbage in a wide pan in 1 tablespoon of hot clarified butter for 3–4 minutes. Sprinkle with sugar to lightly caramelize the vegetables. Then...
Deglaze with vinegar, add broth, stir in butter, and season everything generously with salt and pepper.
Remove the venison loin from the oven, place it in the sauce in the pan, and glaze it. Then add the meat.
Cut into pieces and arrange on plates with the vegetables and the remaining sauce.