
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)
Leave me a message
Asparagus Bread Salad with Parma Ham
The German classic “asparagus with ham” has been modified into an Italian-inspired crunchy asparagus bread salad. Of course, no smoked ham is used for this salad, but fine Parma ham. Fresh spring wild herbs, fruity-sweet pieces of melon and juicy mozzarella cheese round off this recipe.
read moreNew publication: “I love quinces”
Captain’s dinner publishes recipes in the new cookbook! Quinces are a (almost) forgotten fruit. Hardly anyone knows or uses this fruit today. Markus Wittur is committed to the preservation of ancient varieties of quince. The Franconian “Quince Savior” has published a unique and very personal recipe collection on this golden yellow fruit with a special, so beguiling scent. I’m glad that my recipes and photos are represented in this book.
read moreCarrots with nut crumble, dill oil and yoghurt
Good old carrot completely different: Carrots cooked al dente are served cold on yoghurt, along with aromatic dill oil and a crumble of hazelnuts, almonds, black sesame seeds and a pinch of cumin. A great performance for our honest carrot!
read more