Venison Fillet with Porcini Mushrooms and Cauliflower

Venison Fillet with Porcini Mushrooms and Cauliflower 

for 4 Servings

Ingredients

800 g venison fillet

Salt, freshly ground pepper

2 tbsp oil for searing

100 g onions

50 g carrots

40 g celery stalk

600 ml veal stock or water

1 sprig of thyme

1 sprig of rosemary

2 sage leaves

1 tsp tomato paste

100 ml robust red wine

3 crushed juniper berries

1 tbsp cranberry jam

Additional Ingredients

1-2 tsp cornstarch as needed

1 tbsp cold butter

Glazed shallots, cooked cauliflower, blueberries, and seared porcini mushrooms as side dishes

2 tbsp bacon strips for garnish

2 tbsp toasted bread cubes for garnish

Preparation

Trim the venison fillet of any tendons, and season with salt and pepper. Sear on all sides in a hot pan with a little oil, then add the trimmings and sear the cleaned, washed, and coarsely diced vegetables (onions, carrots, celery) as well. Pour in some veal stock and cook in a preheated oven at 180°C for about 30 minutes. Remove the meat, wrap it with thyme, rosemary, and sage in aluminum foil, and let it rest.

Add the tomato paste to the pan drippings and sauté briefly, then deglaze with red wine. Pour in the remaining veal stock, add crushed juniper berries and cranberry jam. Let the wild sauce simmer for about 15 minutes until it reaches the desired consistency. Strain the sauce, and if needed, thicken with a little cornstarch and cold butter.

To Finish Slice the venison fillet and serve with shallots, cauliflower, blueberries, and porcini mushrooms. Garnish with sauce, bacon strips, and toasted bread cubes.

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