Venison fillets with potatoes, Asian spices

Ingredients for 2 servings:

• 4 venison fillets
• 50 g butter
• 4 potatoes
• 1 tbsp soy sauce
• 1 garlic clove(s)
• ½ nori sheet
• sprouts, e.g. B. cress, rocket sprouts etc.
• oregano
• Sea salt flakes (Maldon salt)
• Oil for frying, e.g. rapeseed oil

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

Steam the unpeeled potatoes for 20-30 minutes. I like to do this in a rice cooker with a steamer. Melt the butter in a small saucepan. Add the sliced ​​garlic clove. Increase the heat until the butter turns brown (brown butter). Let the butter cool. Add the soy sauce and stir well. Transfer the sauce to a sauceboat and strain out the garlic pieces. Fry the venison fillets over high heat with neutral oil (e.g., rapeseed oil) for one minute on each side. Cover the pan and let the fillets rest on the lowest heat for 10 minutes. When the potatoes are tender, peel them and cut them into not-too-thick slices. Slice or chunk the fillets as well. Cut the nori sheet into small strips. Serve the dish on plates. Alternate the venison fillet pieces and potato slices on the preheated plate. Pour the sauce over everything and then season with oregano and Maldon salt. Garnish with green sprouts (e.g., watercress, arugula sprouts, etc.) and then scatter the nori strips over the top. Notes: Do not serve the fillets with strong or acidic wines or salads. I like to pair them with a Morillon aged as an orange wine. In dishes like this with simple ingredients, the quality of the ingredients determines the result. High-quality purple potatoes, Maldon salt instead of table salt, fresh sprouts, and high-quality butter elevate the dish to the next level. Venison fillets vary greatly in size depending on the age of the cut. Adjust the cooking time accordingly. The fillets are best when cooked “rare.” This recipe should only be seen as inspiration. I also really like a version with a spicy sauce and additional mushrooms (e.g., saffron milk caps) glazed in a light honey sauce.