Venison Fillet with Potato Dumplings and Apple with Lingonberry Compote
Venison fillet with potato dumplings and apple with lingonberry compote is a recipe featuring fresh ingredients from the venison category. Try this and other recipes from Spoonsparrow!
Ingredients
- 800 g waxy potatoes
- 2 Eggs
- 150 g flour
- Salt
- Pepper
- freshly grated nutmeg
- 80 g clarified butter
- 100 g almond slivers
- 4 small apples
- 200 g lingonberry jam
- butter flakes
- butter (for greasing)
- 4 venison loin fillets (about 120 g each)
- Salt
- ground pepper
- 3 tbsp clarified butter
- 4 rosemary sprigs
- 250 ml dry red wine
- 100 ml game stock
- 1 bay leaf
- 1 juniper berry
Instructions
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1.
Wash the potatoes, cover with salted water and cook for about 30 minutes until tender. Peel while hot and press through a potato ricer. Let steam off, then add eggs and flour, mixing into a smooth dough; season with nutmeg, salt, and pepper. With floured hands, roll finger‑thick, thumb‑long strands ending in pointed tips.
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2.
Add the dumplings to plenty of simmering salted water and let them sit on low heat for about 2 minutes. Remove, plunge into cold water, then drain well on a sieve.
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3.
Preheat the oven to 220 °C fan.
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4.
Wash the apples, cut off a lid and hollow out the core without puncturing the bottom. Fill with lingonberry jam, replace the lid, and poke the apple several times with a fork. Place the apples in a greased dish, top with butter flakes, and bake at 220 °C for 15 minutes until soft.
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5.
Season the venison fillets with salt and pepper. Heat clarified butter in a roasting pan and sear the fillets on all sides for about 3 minutes. Add rosemary, deglaze with red wine and game stock, then add bay leaf and juniper berry. Reduce oven heat to 120 °C (convection) and place the fillets with the apples in the oven; roast for 15–20 minutes until pink inside.
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6.
Meanwhile, heat clarified butter in a non‑stick pan and brown the dumplings on all sides. Add almond slivers, cook briefly, then season with nutmeg.
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7.
Remove the venison from the pan and slice. Reduce the sauce over the stove for 5 minutes. Plate the sliced venison with the apple and dumplings together, drizzle with sauce, and garnish with rosemary.
