Venison with cranberry sauce and chestnut puree recipe

Venison with Cranberry Sauce and Chestnut Puree recipe

This article was published by: Matthew

Share this content!

⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image may be generic and may not represent the (final) appearance of this recipe. Recipe origin is unknown, we claim no copyrights for this recipe.

About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
This delicious recipe combines tender venison with a tangy cranberry sauce and creamy chestnut puree, creating a delightful blend of flavors. The succulent venison is cooked to perfection, complemented by the sweet and tart cranberry sauce that adds a burst of freshness. The rich and velvety chestnut puree adds a smooth and nutty element to the dish, elevating it to a whole new level. Perfect for special occasions or a fancy dinner at home, this recipe is sure to impress your guests.

Keywords: venison, cranberry sauce, chestnut puree, recipe, flavors.

Venison with cranberry sauce and chestnut puree recipe details

Venison with cranberry sauce and chestnut puree recipe, recipe Rating: 4.9
Number of votes:133 

Ingredients

800 g	venison fillet
	salt and pepper
1 tbsp	oil
1 small	carrot
½ stalk(s)	leek
½ stalk(s)	celery
50 ml	red wine
200 ml	game stock
3 sprig(s)	thyme
1 sprig(s)	rosemary
3	juniper berries
2 tbsp	cranberry jam
200 g	chestnuts, cooked and peeled
200 g	cream
50 ml	vegetable stock

Instructions

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.

Preparation time:
ca. 30 min
Cooking / Baking Time:
ca. 45 min
Grade of difficulty:
medium
Calories per portion:
n/a