Venison Tenderloin with Grappa Raisins

Ingredients

• 300 g waxy potatoes
• Salt
• 2 EL raisins
• 40 ml grappa
• 500 g venison tenderloin (ready to cook, boneless)
• pepper (ground)
• vegetable oil
• 1 TL tomato paste
• 120 ml dry red wine
• 200 ml game stock
• a pinch ground allspice
• a pinch ground juniper berries
• 150 g celery root
• 1 stalk Celery
• butter
• 60 ml lukewarm milk
• 1 sheet filo pastry (30x40 cm)
• herbs (for garnish)
• potato straw (for garnish)

Instructions

1. 1.

   Peel, wash, and cut the potatoes into small pieces; boil in salted water for about 25 minutes.

2. 2.

   Soak the raisins in grappa.

3. 3.

   Preheat the oven to 140°C with upper and lower heat.

4. 4.

   Wash the meat, pat dry, trim, season with salt and pepper, then sear all sides in a hot pan with 2 EL oil. Remove and roast in the preheated oven for 30-40 minutes until pink inside.

5. 5.

   Stir tomato paste into the pan juices and deglaze with wine and stock. Add spices and raisins; reduce to half.

6. 6.

   Meanwhile peel, wash, and dice celery root into 1.5 cm cubes. Wash, trim, and slice celery stalks into 1 cm thick rounds.

7. 7.

   Drain the potatoes, let them steam dry, then press through a potato masher. Mix with 1 EL butter and milk until smooth and firm; season with salt and pepper.

8. 8.

   Lay out filo pastry, brush one half with melted butter, fold over the other half. Cut into four squares (about 12x12 cm). Place a small amount of mash in the center, seal into parcels, brush with 1-2 EL butter, and bake for about 10-15 minutes until golden.

9. 9.

   Blanch celery cubes in boiling salted water for about 8 minutes; drain, shock in cold water, then dry. Toss with celery stalks in 2 EL butter, season with salt and pepper.

10. 10.

    Taste the sauce and adjust seasoning.

11. 11.

    Remove meat from oven, let rest briefly, then cut diagonally into four equal pieces. Arrange on preheated plates with vegetables and filo parcels, drizzle with sauce, and garnish with herbs and potato straw. Serve.