John Myers
Contents
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Ingredients
- 800 gr Venison fillet
- 1 branch Thyme
- 1 branch Rosemary
- 1 branch Chervil
- 1 branch Parsely
- 0,5 piece Onion
- 50 ml Red wine (high quality)
- 50 ml Port wine
- 400 ml Venison broth
- Salt pepper
- 1 tbsp Brown sugar
- 1 piece Star anise
- 1 tbsp Ice cold butter
- Cranberries
- 250 gr Debarked white bread from the previous day
- 60 gr Dried porcini mushrooms
- 1 piece Onion
- 1 piece Clove of garlic
- 30 gr Butter
- 200 ml Milk
- 2 piece Eggs, medium size
- Salt pepper
- 150 gr Sour cherries from the glass
- Baby vials
- 1 tsp Brown sugar
- 1 tbsp Butter
Instructions
- *** For the boletus dumpling roll *** For the dumplings, soak the boletus in a little lukewarm water. In the meantime, dice the rolls and place in a bowl. Peel and roughly chop the onion and garlic, squeeze out the porcini mushrooms, cut into small pieces and roughly chop. Butter in a pan
- Heat, fry the onions, garlic and mushrooms over a medium heat for about 2 minutes. Deglaze with a little soaking stock and milk and simmer for about 1 minute. Conn. Pour over the bread rolls, add the eggs, season with salt and pepper, mix everything well and leave to stand for about 10 minutes.
- Spread a damp tea towel on the work surface, place the bread mixture on top in a long row and form a roll in the towel. Tie the ends of the towel well with twine. Bring a large saucepan of water to the boil, add the dumpling roll and simmer gently for about 30 minutes.
- Now take the dumpling roll out of the pot and let it cool down a little. Wrap the dumplings out of the cloth and cut into finger-thick slices with a sharp knife. Heat the clarified butter in the pan and fry the dumpling slices in it for about 1 minute per side until crispy. Conn. Drain a little on paper towels.
- *** for the venison fillet *** Heat two tablespoons of butter in a saucepan, cut the onion into small cubes and sauté briefly in the hot butter. Top up with game stock, red and port wine. Now add a little brown sugar and a star anise. Finally, add a good tablespoonful of cranberries.
- Now reduce everything by a third. Season to taste with salt and pepper. Now the cherries can be added. If you like, you can set the finished sauce with a little cornstarch, which will then also get a nice shine
- Finely chop the herbs for the fillet and mix on a plate. Heat another 2 tablespoons of butter in the pan. Sear the fillet on each side. Take the meat out of the pan and roll it in the herbs. Now put the meat in the oven preheated to 80 degrees for about 20 minutes. (Cooking test) Then turn the stove up to 120 degrees and cook the fillet for another 10 minutes. Take out and keep warm in aluminum foil.
- Clean the baby carrots, melt the butter in a saucepan and add the sugar, then add the carrots and cook gently. Possibly add a little broth.
Nutrition
Serving: 100gCalories: 93kcalCarbohydrates: 6.7gProtein: 1.1gFat: 5.8g
