Juniper-venison tenderloin with julienned swede
Juniper-venison tenderloin with julienned swede is a recipe featuring fresh ingredients from the cooking category. Try this and other recipes from Spoonsparrow!
Ingredients
- 4-6 juniper berries
- 400 g venison tenderloin
- coarse ground pepper from the mill
- 3 tbsp oil
- 500 g swede
- 1 onion and 1 leek stalk each
- 125 ml vegetable stock
- salt, pepper
- a pinch grated nutmeg
- 1 Pomegranate
- 100 ml red port wine
- 200 ml game stock
- 4 tbsp crème fraîche
Instructions
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1.
Finely chop juniper berries. Rub venison tenderloin with juniper, pepper, and 2 tsp oil. Cover and refrigerate for about 1 hour.
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2.
Peel swede and cut into fine strips. Peel onion and dice. Clean leek, rinse, and slice into thin rings. Heat remaining oil in a pan. Sauté onion and swede for about 1-2 minutes, pour in stock, cover and steam for about 15 minutes. Remove lid, add leek, and reduce liquid to a small remainder over high heat. Season with salt, pepper, and nutmeg. Cut pomegranate open, remove seeds, and mix into the swede.
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3.
Sear venison tenderloin in a hot pan on both sides. Deglaze with port wine and game stock, then cook for about 12-15 minutes. Keep tenderloin warm. Stir crème fraîche into the pan sauce and simmer for 1-2 minutes. Season with salt and pepper. Slice tenderloin and serve with swede.
