Venison fillet with walnut and herb crust and elderberry gravy

venison fillet under a walnut and herb crust with physalis sauteed in butter, fried polenta slices and an elderberry gravy

Venison fillet with walnut and herb crust and elderberry gravy

February 14th, 2020 | main dishes

Valentine’s Day – and unfortunately no smiley in the calendar… That means my dearest captain is at sea… and so there is no Valentine’s Captain’s Dinner this year 🙁 . For those who have their loved one at home and want to spoil them with a feast, I have exactly the right recipe here: venison fillet with walnut and herb crust and fine side dishes!

Fall and winter is the classic game season. Of course there are thousands of preparation methods – today, I present you a very festive one: venison fillet under a walnut and herb crust with physalis sautéed in butter, fried polenta slices and an elderberry gravy. Our guests were thrilled. Yours will be too!

Roe deer or game is an integral part of our menu, especially since we have good contacts with a forester who regularly provides us with the best parts. But not only with the noble parts, but also with bones, from which I then like to cook a game stock myself. There is nothing better! You should definitely try to establish such a contact. Just give the forest office a call – it’s worth it!

As a side dish you can see fried polenta slices and steamed Brussels sprouts in the photos. Spaetzle, bread dumplings or red cabbage are also suitable.

Venison fillet with walnut and herb crust and elderberry gravy

(4 servings – preheat the oven to 180° C)

40 g walnuts, chopped

3 TS breadcrumbs

4 ts mild mustard

1 ts grated peel of 1 organic orange

1 ts liquid honey

mix

1 bunch of thyme

pluck the leaves, chop, stir into the walnut mixture, if the mixture is too crumbly, add very little oil or soft butter

600 - 800 g saddle of venison, boneless, ready to cook

divide into four portions, the meat should be at room temperature

salt, pepper from the mill

spice up

1 TS rapeseed or safflower oil

heat, sear the fillets from all sides, take them out of the pan and place them in a baking dish, pour the walnut mixture onto the fillets and press on

cook at 180° C for approx. 12 minutes

during this time, reheat the roast in the pan, add

175 ml game stock (prepared by yourself, or from the glass)

deglaze

125 elderberry juice, unsweetened

put 5 TS of elderberry juice in a cup, add the rest to the gravy, bring to the boil

2 - 3 ts of starch (e.g. Maizena)

stir the starch into the removed elderberry juice until smooth and add to the simmering gravy until the desired consistency is reached, season with salt, pepper and a pinch of sugar

take the venison fillets out of the oven after the cooking time and let it rest covered with aluminum foil for about 5 minutes

2 ts butter

100 g physalis

hull the physalis from the pods, halve them, melt the butter, and very briefly sauté them

add the gravy from the baking dish to the sauce and heat briefly while stirring

arrange the fillet of venison together with the sauce, the physalis and the side dishes and serve garnished with an entire physalis and sprigs of thyme

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Braised Veal Cheeks with root vegetables and Spaetzle

December 17th, 2017 | main dishes

Veal cheeks – tender as butter

This dish is my absolute favourite for a festive multi-course meal. It is a bit time-consuming, but you can prepare it already days before your guests arrive and freeze it. As a side dish dumplings or Spätzle and a salad of lamb’s lettuce with roasted bacon and walnuts are a perfect match. The effort is rewarded by a super tender meat and incredible aromas!