Venison Fillet with Asparagus, Coffee and Chili

Ingredients

• 1 kg asparagus
• 2 chili peppers
• 1 orange (unprocessed)
• 1 tbsp coffee beans
• 800 g venison back fillet (about 2 pieces)
• Salt
• Pepper (freshly ground)
• 2 tbsp sunflower oil
• 300 ml game stock
• 2 tbsp butter
• 1 tsp sauce thickener
• 1 tbsp sugar

Instructions

1. 1.

   Peel the asparagus well. Remove the woody ends and cut diagonally into 3 mm thick slices. Wash, trim, remove the white membranes and seeds from the chili peppers and slice them into thin rings.

2. 2.

   Wash the orange thoroughly and grate its zest with a fine grater. Halve the orange and squeeze out the juice. Place the coffee beans in a mortar and crush them coarsely. Season the venison fillets with salt and pepper.

3. 3.

   Heat the oil in a large pan and sear the meat all around for a short time, then wrap it in foil and bake at 120 °C for about 20 minutes. Deglaze the pan with game stock, reduce to half over high heat.

4. 4.

   Melt butter in a saucepan, add sugar, let it caramelize lightly, then deglaze with orange juice. Add the asparagus and steam for about 5 minutes until al dente. Season with orange zest, coffee and chili, adjust salt and pepper. Stir in a little sauce thickener into the simmering game stock to slightly thicken.

5. 5.

   Remove the venison from the oven, slice each fillet into six thick pieces, pour the pan juices over the sauce. Arrange the asparagus on plates, place the fillets on top, drizzle with sauce and serve.