Roasted venison fillet with wedges

Ingredients for 1 servings:

• 180 g venison fillet(s)
• 1 small onion(s)
• 2 garlic cloves
• 1 rosemary sprig(s)
• 2 m.-sized potatoes
• 1 tbsp clarified butter
• Paprika powder, sweet
• Paprika powder, smoked
• chili powder
• Salt and pepper, mixed, from the mill
• Oil for frying

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 55 minutes

Rustic venison fillet with crispy potato wedges

Cut the potatoes into wedges and toss with salt, a little mixed pepper, sweet paprika, smoked paprika, chili powder, and oil. Spread everything on a baking sheet lined with baking paper and cook in the center of the oven at 200°C (convection oven) for about 30 minutes. Once the wedges are soft, heat a tablespoon of clarified butter in a pan (an iron skillet is recommended). Sauté the quartered onion and the halved, crushed garlic cloves. Then fry the venison fillet for about 3 minutes on each side, adding the rosemary sprig for flavor. Season everything with salt and pepper and serve with the wedges.