Venison Fillet

Ingredients

• 100 g dried plums (pitted)
• 4 tbsp Armagnac
• 600 g venison fillets (backbone removed)
• Salt
• ground pepper
• 2 tbsp oil
• 1 glass (400 ml) game stock
• 2 tsp walnut oil
• 40 g walnut kernels
• 1 tbsp Cornstarch

Instructions

1. 1.

   Halve the dried plums and place them in a small bowl. Warm the Armagnac slightly and pour it over the plums. Cover and let steep for 30 minutes.

2. 2.

   Rub the venison fillets with salt and pepper. Heat oil in a pan. Sear the fillets all around. Add the plum mixture and game stock to the pan. Simmer on low heat for 20-25 minutes, turning the fillet occasionally.

3. 3.

   Heat walnut oil and lightly toast the walnuts. Remove the fillet from the stock and let rest for 5-10 minutes. Whisk cornstarch with a little cold water until smooth and stir into the stock. Bring to a boil once. Season the sauce with salt and pepper and fold in the walnuts. Slice the venison and serve with the sauce.