Venison Fillet with Parsnip Purée

Ingredients

• 800 g venison back fillet
• 5 tbsp Rapeseed Oil
• Salt
• Pepper
• 2 tbsp vegetable stock
• 150 ml red wine
• 7 crushed juniper berries
• 2 allspice berries
• 1 tsp porcini mushroom powder
• 200 ml dark game jus (glass)
• 800 g parsnips
• 100 ml milk (3.5% fat)
• 2 tbsp olive oil
• nutmeg
• 4 large carrots (500 g; with greens)
• 2 onions
• 500 g boiled waxy potatoes
• 100 g mixed mushrooms (e.g., forest mushrooms, champignons)
• Fleur de sel
• 1 handful beetroot leaves
• pink peppercorns

Instructions

1. 1.

   Trim the venison back fillet (remove tendons and fat) and pat dry. Heat 2 tbsp rapeseed oil in a pan. Sear the meat all around for 10 minutes over high heat. Then season with salt and pepper, place the fillet on a rack with a fat pan underneath, and cook in a preheated oven at 100 °C (convection 80 °C; gas: level 1–2) for 40–45 minutes until pink; occasionally brush with some stock.

2. 2.

   Meanwhile deglaze the pan with red wine. Stir in juniper berries, allspice, and porcini powder. Reduce the liquid over medium heat to about half. Add the game jus and let everything thicken into a silky sauce over 5–10 minutes. Strain through a fine sieve, season with salt and pepper, and keep warm.

3. 3.

   For the purée, peel and chop parsnips. Boil in salted water for 12 minutes until tender. Drain, then blend with milk and olive oil until smooth; season with salt and freshly grated nutmeg. Keep warm.

4. 4.

   In a separate pan, heat 2 tbsp oil. Fry diced potatoes for 5 minutes over medium heat, turning occasionally. In another pan, fry onions and carrots for 5 minutes, add mushrooms and cook for another 5 minutes. Season all with salt and pepper.

5. 5.

   Remove the venison from the oven and let rest briefly. Slice across the grain into ~1 cm thick slices, season with fleur de sel and pepper. Wash beetroot leaves. Plate the meat with parsnip purée and sautéed vegetables, sprinkle crushed pink peppercorns, drizzle sauce, and garnish with carrot greens and beetroot leaves.