Venison Tenderloin with Mashed Potatoes and Chanterelles

Ingredients

• 250 g starchy potatoes
• 250 g knollensellerie
• Salt
• 600 g venison tenderloin (prepped for cooking)
• long pepper (ground)
• 2 tbsp clarified butter
• 100 ml heavy cream
• 35 g Butter
• nutmeg (grated)
• 150 g small chanterelle mushrooms
• 2 Spring Onions
• 2 tbsp lemon juice
• pepper (from grinder)
• 1 handful beet greens (or young Swiss chard)
• 150 g blood sausage
• 2 wine-pear peaches

Instructions

1. 1.

   Peel and dice the potatoes and knollensellerie. Simmer together in salted water for about 15 minutes.

2. 2.

   Preheat the oven to 80°C with both top and bottom heat.

3. 3.

   Rinse the meat, pat dry, and cut into four equal pieces. Season with salt and long pepper. Brown each side in 1 tbsp hot clarified butter until golden brown. Transfer to a rack over a fat pan in the oven and cook for about 15-20 minutes until pink inside.

4. 4.

   Drain the potatoes and knollensellerie, let them dry well, then mash through a potato masher and steam off excess liquid. Warm the cream and stir in 20 g butter into the vegetables until a smooth purée forms. Season with salt and nutmeg. Keep warm.

5. 5.

   Clean the chanterelles. Wash the spring onions, halve lengthwise, trim, cut into 3-4 cm pieces and separate into individual leaves. Sauté mushrooms and onions together in 1 tbsp butter for about 2 minutes. Drizzle with lemon juice, season with salt and pepper. Set aside the beet greens.

6. 6.

   Slice the blood sausage and fry each side for about 1 minute in remaining clarified butter. Wash, clean, and cut peaches into wedges. Add to the pan with the sausage and heat through.

7. 7.

   Remove the meat from the oven, let rest briefly, then halve and plate on dishes. Spoon mashed purée around the plate, place sliced blood sausage (skin removed) and peach wedges on top, and arrange the vegetable mixture around. Finish with a grind of long pepper and serve.