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Oven-baked venison fillet in red wine sauce

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Ingredients for 4 servings:

  • 2 venison loins (venison loin fillets)
  • 200 ml red wine, e.g. B. Chianti
  • 200 ml water
  • 1 tsp, heaped beef broth, instant
  • 1 sprig(s) rosemary
  • 3 sprigs of thyme
  • 1 tsp, heaped sugar
  • 4 tbsp shallot(s), finely chopped
  • 5 tbsp rapeseed oil

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 1 hour 15 minutes; Total time approx. 1 hour 35 minutes

Preheat the oven to 100 degrees Celsius. Place the venison fillets in an ovenproof dish and bake for at least 1 hour. Meanwhile, bring the remaining ingredients to a boil and simmer for 45 minutes. Remove the rosemary and thyme sprigs. Heat oil in a pan and fry the venison fillets until browned all over. Cut into slices and pour the sauce over them.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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