Venison Fillet with Lingonberry Chestnut Crumble

Ingredients

• 1 Garlic clove
• 15 g dried porcini mushrooms
• 150 g peeled, ready-to-eat chestnuts
• 60 g fine oatmeal flakes
• 3 tbsp thickened lingonberries
• 4 tbsp sharp mustard
• 2 tbsp crème fraîche
• Salt
• Pepper
• 2 tsp Dried thyme
• 800 g venison fillet
• 2 tbsp oil
• coarse oatmeal flakes (for sprinkling)
• 200 ml forest mushroom stock (from a jar)
• 1 tbsp dark sauce binder

Instructions

1. 1.

   Peel and dice the garlic. Roughly chop the porcini mushrooms and chestnuts. Set aside half of the chestnuts. Blend the garlic, mushrooms, one chestnut half, oatmeal flakes, 2 tbsp lingonberries, mustard, and 1 tbsp crème fraîche until smooth. Season with salt and pepper. Stir in the remaining chestnuts and the rest of the lingonberries.

2. 2.

   Cut the venison fillet into portions. Heat oil and sear each side for 2–3 minutes. Place in a greased baking dish and spread the chestnut mixture over the meat. Sprinkle with coarse oatmeal flakes. Bake in a preheated oven at 200 °C (or 180 °C fan) for 15–20 minutes.

3. 3.

   Deglaze the pan with forest mushroom stock, reduce slightly, add sauce binder, and simmer for 1 minute while stirring. Stir in the remaining crème fraîche. Season with salt and pepper. Serve over the baked venison fillets. Pair with carrots and tagliatelle.