Venison Fillet with Herb Mashed Potatoes and Red Wine Sauce

Ingredients

• 500 g waxy potatoes
• 200 ml red wine
• 200 ml port wine
• 350 ml game stock
• 1 bay leaf
• 1 tbsp lingonberries
• 2 tbsp Rapeseed oil
• 4 tbsp butter
• 1 tsp pressed juniper berry
• 1 tsp peppercorns
• 720 g venison fillets (yielding 4 pieces of 180 g each)
• 3 tbsp finely chopped mixed herbs
• 125 ml hot milk (3.5% fat)
• Salt
• Pepper
• 1 pinch freshly grated nutmeg

Instructions

1. 1.

   Wash potatoes and place them in a steamer basket. Steam over boiling water in a covered pot for 25 minutes.

2. 2.

   Meanwhile, bring red wine, port wine, 200 ml game stock, and bay leaf to a boil; reduce by about one third in 15 minutes. Remove the bay leaf, stir in lingonberries, and season with salt and pepper.

3. 3.

   Add rapeseed oil, 1 tbsp butter, pressed juniper berry, and peppercorns to a not too hot pan. Wash, pat dry, salt, and pepper the venison fillet; sear it on all sides over medium heat for a short time. Reduce the temperature and cook at low heat, turning occasionally, for 8 minutes until pink. Remove from the pan and let rest briefly covered with a lid.

4. 4.

   Deglaze the pan with remaining game stock and bring to a boil. Strain the red wine sauce through a sieve, stir in, and season with salt and pepper.

5. 5.

   Peel potatoes, press them through a potato masher, mix with hot milk and 1 tbsp butter, add chopped herbs, and season with salt and nutmeg.

6. 6.

   Take the sauce off the heat and fold in 2 tbsp butter in pieces. Slice the venison fillet into four thick slices and arrange on the mashed potatoes with the sauce poured over. Sprinkle generously with pepper before serving.