Venison Rump Fillet

Ingredients

• 250 ml white wine
• zest of 1 lemon and 1 orange
• 4 pears
• Pepper
• 400 g deboned venison rump fillet
• Salt
• Pepper
• 1 EL oil
• 2 EL coarse mustard
• 1 EL breadcrumbs
• 1 Shallot
• 4 juniper berries
• 400 ml game stock (glass)
• 2 EL lingonberries (glass, unsweetened)
• 1 TL cornstarch
• 3 EL red wine
• fresh herbs for garnish

Instructions

1. 1.

   Simmer white wine with lemon and orange zest for about 5 minutes. Peel the pears, add them to the pot, season with a pinch of pepper, and steam for 5-6 minutes. Keep warm.

2. 2.

   Season the venison rump fillet with salt and pepper. Heat oil in a non-stick pan. Sear the fillet all around and transfer it to an oven-safe dish. Mix mustard with breadcrumbs and brush over the fillet. Bake in a preheated oven on the middle rack at 200°C (gas: level 3-4, convection: 180°C) for about 15 minutes. Let the fillet rest for about 5 minutes.

3. 3.

   Peel and finely dice the shallot. Crush the juniper berries in a mortar. Quickly sauté the shallot and juniper in the pan from searing the fillet. Deglaze with game stock and reduce over high heat for about 5 minutes. Stir in lingonberries. Whisk cornstarch with red wine until smooth, add to the sauce, and simmer gently for 1-2 minutes. Season with salt and pepper.

4. 4.

   Remove pears from the liquid. Slice the fillet and arrange it on a plate with the sauce and pears, garnishing with fresh herbs as desired.