Venison Fillet with Vegetable Ribbon Noodles

Ingredients

• 400 g venison loin fillet
• Salt
• freshly ground pepper
• 1 onion
• 1 bay leaf
• 2 cloves of mace
• 2 tbsp oil
• 125 ml red wine
• 200 ml game stock (from the bottle)
• 2 tsp starch
• 1 small zucchini
• 1 red bell pepper
• 1 yellow bell pepper
• 1 stalk Celery
• 4 tbsp olive oil
• 1 Garlic clove
• 1 sprig rosemary
• Salt
• freshly ground pepper
• 400 g ribbon noodles

Instructions

1. 1.

   Season venison fillet with salt and pepper. Peel onion and thread it with bay leaf and mace. Heat oil. Sear the venison fillet all around. Deglaze with red wine and add game stock. Simmer the venison at low heat for about 20 minutes.

2. 2.

   Meanwhile, wash and rinse vegetables. Slice zucchini and bell peppers into fine strips. Cut celery finely as well. Heat olive oil. Steam vegetables for 5 minutes. Peel garlic and press it in. Strip rosemary from its stem and add it too. Season with salt and pepper. Cook ribbon noodles according to package instructions until al dente. Drain and set aside. Mix noodles with vegetables and adjust seasoning.

3. 3.

   Remove venison fillet from stock and keep warm. Whisk starch into a little cold water until smooth. Remove onion from stock and whisk in the starch mixture. Bring to a boil once. Taste sauce with salt and pepper. Slice venison into rounds and serve together with sauce and vegetable ribbon noodles.