Ingredients for 4 servings
- For the venison fillet:
- 600 g venison fillet (approx. 150 g per person)
- Salt and freshly ground pepper
- 2 tbsp clarified butter or oil for frying
- 1 sprig of rosemary
- 2 sprigs of thyme
- 2 garlic cloves, lightly crushed
- For the mushroom and potato side dish:
- 600 g small potatoes (e.g. new potatoes)
- 300 g fresh porcini mushrooms (or dried mushrooms, soak beforehand)
- 1 onion, finely diced
- 1 tbsp butter
- 1 bunch of parsley, finely chopped
- salt and pepper
- For the sauce:
- 150 ml game stock (alternatively beef stock)
- 100 ml red wine
- 1 tbsp cranberries from the jar
- 1 tbsp butter (to refine the sauce)
preparation
Remove the venison fillet from the refrigerator about 30 minutes before roasting to allow it to reach room temperature. Season with salt and pepper.
Wash the potatoes thoroughly and pre-cook them in boiling salted water for about 15 minutes, until almost tender. Then drain and set aside.
Clean the porcini mushrooms and cut them into bite-sized pieces. Melt the butter in a large pan and fry the onions until translucent. Then add the potatoes and porcini mushrooms and fry for about 10 minutes, until the potatoes are golden brown and the mushrooms are soft. Season with salt and pepper and sprinkle with parsley.
Heat the clarified butter in a hot pan. Sear the venison fillets with the herbs and garlic on all sides until they develop a nice crust. Then continue to cook over medium heat for about 6–8 minutes, until medium-rare (internal temperature approx. 56–58°C).
Pour the venison stock and red wine into the roasting juices from the venison fillet and reduce by half. Stir in the cranberries and refine the sauce over low heat with a knob of cold butter until it becomes nicely creamy.
Serving
Cut the venison fillet into thin slices. Arrange on warmed plates, drizzle with the sauce, and arrange the potato and porcini mushroom mixture alongside.
