Pan‑fried Deer Tenderloin with Celery Purée

Ingredients

• 600 g deer tenderloin fillet
• Salt
• ground pepper (freshly ground)
• 2 tbsp plant oil
• 1 Garlic clove
• 1 sprig rosemary
• 1 onion
• 1 Carrot
• 0.25 head of celery root
• 1 tsp powdered sugar
• 2 tbsp Tomato paste
• 200 ml dry red wine
• 0.4 l game stock
• 0.2 l vegetable broth
• 1 tsp allspice berries
• 2 Bay leaves
• 1 tsp juniper berries
• 1 piece lemon zest
• 1 piece orange zest
• 1 tbsp Cornstarch
• 10 g dark chocolate
• 300 g potatoes
• 300 g celery root
• 2 tbsp chopped celery greens
• 120 ml heavy cream
• 3 tbsp butter
• nutmeg
• 2 tbsp lingonberry jam
• rosemary sprig (for garnish)

Instructions

1. 1.

   Preheat the oven to 250°F (120°C).

2. 2.

   Wash, pat dry and season the fillet with salt and pepper. In a hot pan with oil, garlic, and rosemary, sear the meat all over until browned. Wrap the fillet in foil and bake for 25–30 minutes.

3. 3.

   Peel and roughly chop the onion, carrot, and celery root. Caramelize the powdered sugar in a pan, add tomato paste, pour in 150 ml red wine gradually, and reduce slightly. Add the vegetables, game stock, and vegetable broth; simmer for about 30 minutes on medium heat. Strain through a fine sieve, then reduce again with remaining wine, spices, lemon and orange zest until thickened. Filter out solids, thicken with cornstarch mixed in 50 ml cold water, stir in dark chocolate, and season with salt and pepper.

4. 4.

   Wash, peel, and cube the potatoes and celery root. Steam until tender, then puree. Fold in chopped celery greens, heavy cream, and butter; season with salt, pepper, and nutmeg.

5. 5.

   Slice the deer tenderloin diagonally, arrange on warmed plates with the celery purée and sauce, top with lingonberry jam and a sprig of rosemary for garnish. Serve immediately.