Venison Fillet with Asparagus and Cherries on Rustic Bread

Name: Venison Fillet with Asparagus and Cherries on Rustic Bread
Prep time: 15 min
Cook time: 25 min
Total time: 1 h
Yield: 4
Cuisine: Europe, Scandinavian
Ingredients: 400 g venison loin fillet (pre‑trimmed); Salt; black pepper (freshly ground); 1 tbsp butter; 2 tbsp finely chopped dill; 12 stalks green asparagus; 50 g hazelnuts; 4 slices rustic bread; 20 g butter; 60 g blackcurrant jam (jar)

Prep: 15min

| Servings: 4 | Cook: 25min

Venison fillet with asparagus and cherries on rustic bread is a recipe featuring fresh ingredients from the venison category. Try this and other recipes from Spoonsparrow!

Ingredients

400 g venison loin fillet (pre‑trimmed)
Salt
black pepper (freshly ground)
1 tbsp butter
2 tbsp finely chopped dill
12 stalks green asparagus
50 g hazelnuts
4 slices rustic bread
20 g butter
60 g blackcurrant jam (jar)

Instructions

1.
Preheat the oven to 100 °C with top and bottom heat.
2.
Wash the venison, pat dry, season with salt and pepper, then sear quickly in hot butter on all sides. Remove and bake in the preheated oven for about 25 minutes until pink inside. Then remove, press dill around it, wrap in foil, and let rest briefly.
3.
Wash the asparagus and cut off the tips to about 6 cm wide; reserve the stems for another use. Blanch the tips in boiling salted water for about 5 minutes, then drain and shock in ice water.
4.
Toast the hazelnuts in a dry pan until fragrant, remove from heat, let cool, and roughly chop.
5.
Butter the bread slices. Slice the venison thinly and arrange on the bread. Top with asparagus tips and drained blackcurrant jam, sprinkle with chopped hazelnuts, and serve.