Deer Tenderloin with Cherry Sauce

Ingredients

• 800 g deer tenderloin (pre‑trimmed)
• 6 tbsp oil
• 800 g firm boiling potatoes
• 200 g cherry juice (pitted)
• 100 ml red wine
• 200 ml game stock
• 100 ml cherry juice
• 4 juniper berries
• 1 bay leaf
• Salt
• ground pepper
• 4 tbsp Sour cream

Instructions

1. 1.

   Peel the potatoes and cut them into about 0.5 cm thick slices. Poke star shapes out of each slice and boil in salted water for about 10 minutes, leaving them slightly undercooked. Remove and shock in cold water, then pat dry.

2. 2.

   Wash the deer tenderloin, pat dry, and cut into approximately 1 cm thick slices. Quickly sear both sides in 2 tbsp hot oil. Place on a baking tray and roast in a preheated oven at 80°C (bottom and top heat) for about 10–15 minutes until pink.

3. 3.

   Deglaze the pan with red wine, stock, and cherry juice, then reduce with juniper berries and bay leaf. Remove the aromatics, add cherries, and season with salt and pepper.

4. 4.

   Pan‑fry the potatoes in remaining oil, not too hot, for about 4–5 minutes on each side until golden brown.

5. 5.

   Plate the deer tenderloin with cherry sauce and roasted potatoes, garnish each serving with a dollop of sour cream.