Venison with cranberry sauce and chestnut puree recipe
Venison with Cranberry Sauce and Chestnut Puree recipe
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|800 g||venison fillet|
|salt and pepper|
|50 ml||red wine|
|200 ml||game stock|
|2 tbsp||cranberry jam|
|200 g||chestnuts, cooked and peeled|
|50 ml||vegetable stock|
Preheat oven to 100°C. Season the meat with salt and pepper.
In a pan, heat oil and fry the fillets over medium heat until browned all around. Transfer into an ovenproof dish and place into the oven on the middle rack for 30 minutes.
Coarsely chop carrot, leek and celery. Stir-fry in the pan briefly, then deglaze with red wine. Add game stock, thyme, rosemary, juniper berries and cranberry jam. Cook for about 20 minutes until the sauce is reduced to half. Strain through a sieve into a small saucepan and season to taste with salt and pepper. Keep warm.
In a saucepan, cook the chestnuts with 100g of cream and the vegetable stock for about 5 minutes or until very soft, then purée with a blender. Whisk the remaining cream until stiff and add o the chestnuts. Season to taste with pepper and salt.
Cut the venison into slices. Divide the chestnut purée among the warmed plates, arrange the meat on top and drizzle with sauce. Serve the remaining sauce in a sauceboat.
ca. 30 min
Cooking / Baking Time:
ca. 45 min
Grade of difficulty:
Calories per portion:
Reference: Venison with cranberry sauce and chestnut puree recipe
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