
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)
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