John Myers
Contents
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Ingredients
Juniper marinade
- 6 piece Juniper berries
- 1 teaspoon Ground pepper
- 2 tablespoon Oil
for the game fund
- 2 tablespoon Venison bones and waste
- 1 bunch Soup vegetables
- 1 size Onion
- 250 ml Red wine
- 1 liter Vegetable broth
- 4 piece Bay leaves
- 2 Toes Garlic
- 1 teaspoon Dried thyme
- Salt and pepper
- 2 teaspoon Estragon mustard
- 2 teaspoon Tomato paste
Red wine chocolate sauce
- 2 teaspoon Wild stock from above
- 100 ml Port wine
- 2 Bit Chocolate 80% cocoa
- 1 tablespoon Wild cranberries
- 1 tablespoon Tomato ketchup
- 1 teaspoon Balsamic cream
Wild vegetable sauce
- 1 teaspoon Wild stock from above
- 125 ml Creme fraiche Cheese
- 1 teaspoon Cranberries from the glass
- Salt and pepper
for frying the venison fillets
- 1 branch Rosemary fresh
- 2 tablespoon Clarified butter
Instructions
general preparations - the day before
- as marinade for the venison fillets, the juniper berries are finely ground in a mortar and mixed with coarsely ground pepper and oil
- Wash the soup vegetables and cut into large pieces - peel the onion and cut in half
Prepare venison fillets - the day before
- Carefully remove the fillets from the saddle - brush the fillet pieces with the juniper / oil marinade - chill the marinated fillets until they are ready for further processing
Prepare game stock - the day before
- Chop the bones into smaller pieces and fry them all over in rapeseed oil - deglaze with red wine - vegetable broth, salt and pepper, bay leaves, garlic and the soup vegetables cut into large pieces and the onion, as well as cranberries, add mustard and tomato paste and add everything for at least 3 - 4 hours simmer gently
- then take out the carrots and celery and set them aside (we need them for the vegetable-wild sauce) - take out the bone pieces and keep them (you can use the leftover meat on the bones - e.g. for dumplings with venison filling - recipe follows) - everything is done now pour a sieve with coarse holes and divide this basic sauce into 2 halves for the two sauces
Red wine chocolate sauce
- Bring the first half of the stock to a boil - add port wine and reduce the sauce to the right consistency - finally melt the chocolate pieces in the sauce, add the cranberries again and then season with ketchup and balsamic cream
Wild vegetable sauce
- Put the carrots and celery (from the cooked soup vegetables) in a mixing bowl - finely puree with the creme fraiche and the 2nd half of the game stock - now heat the vegetable-game sauce and season to taste again
Fry the venison fillets
- heat the clarified butter in a teflon pan - fry the fillets vigorously all around for about 2 minutes per side and spread the butter from the pan over the meat with a sprig of rosemary (this gives it a wonderful aroma!) - then remove the fillets and take them with them Cover with foil and put it in a baking dish in an oven preheated to 100 degrees and let it rest for approx. 5 minutes - deglaze the cooking residue in the pan with a dash of red wine and add to the red wine-chocolate sauce
serve and decorate
- Finally, cut the fillets diagonally into slices and serve on well-warmed plates with the two sauces, serviette dumplings, red cabbage and cranberry pears
Nutrition
Serving: 100gCalories: 111kcalCarbohydrates: 1.4gProtein: 11.4gFat: 6g
