Venison Fillet with Dried Plums and Mashed Sweet Potatoes

Name: Venison Fillet with Dried Plums and Mashed Sweet Potatoes
Prep time: 20 min
Cook time: 30 min
Total time: 1 h 10 min
Yield: 4
Cuisine: German
Ingredients: 150 g dried plums; 150 ml dry red wine; 600 g Sweet Potatoes; Salt; 30 g Butter; 150 ml lukewarm milk; pepper (ground); nutmeg (freshly grated)','600 g venison back fillet (prepped, kitchen ready)','2 tbsp plant oil','150 ml heavy cream','100 ml game stock','1 pinch ground juniper berries','1 pinch ground allspice','2 tbsp roasted chopped hazelnuts

Prep: 20min

| Servings: 4 | Cook: 30min

Filet vom Hirsch mit getrockneten Pflaumen und Kartoffelbrei ist ein Rezept mit frischen Zutaten aus der Kategorie Hirsch. Probieren Sie dieses und weitere Rezepte von Spoonsparrow!

Ingredients

150 g dried plums
150 ml dry red wine
600 g Sweet Potatoes
Salt
30 g Butter
150 ml lukewarm milk
pepper (ground)
nutmeg (freshly grated)','600 g venison back fillet (prepped, kitchen ready)','2 tbsp plant oil','150 ml heavy cream','100 ml game stock','1 pinch ground juniper berries','1 pinch ground allspice','2 tbsp roasted chopped hazelnuts

Instructions

1.
Soak the plums in the red wine. Peel, wash and boil the sweet potatoes in salted water for 30 minutes, drain, let steam off and mash with a potato masher. Stir in butter and enough milk to create a creamy purée. Season with salt, pepper and nutmeg and keep warm.
2.
Wash the meat, pat dry, trim and cut into 1.5 cm thick slices. Salt, pepper and sear both sides in a hot pan with oil until crisp. Remove and let rest briefly.
3.
Add the plums and wine to the pan, scrape up browned bits and bring to a boil. Stir in cream and stock, reduce slightly and season with salt, pepper, juniper and allspice. Taste and adjust.
4.
Halve the venison medallions, plate the mashed sweet potato purée on warmed dishes, top with plum sauce and place the fillet slices on top. Sprinkle roasted hazelnuts before serving.