Venison with Mashed Potatoes and Morels

Ingredients

• 500 g waxy potatoes
• Salt
• 600 g venison loin fillet (ready to cook)
• pepper (ground)
• 2 Garlic cloves
• 1 Shallot
• 20 g clarified butter
• 150 ml dry red wine
• 150 ml beef stock
• 0.5 tsp orange zest
• 300 g fresh morel mushrooms
• 150 ml lukewarm milk
• 40 g Butter
• nutmeg
• 30 g Butter
• 0.5 tsp freshly chopped rosemary
• 0.5 tsp freshly chopped thyme

Instructions

1. 1.

   Preheat the oven to 120°C (250°F) with upper and lower heat. Peel, wash, and boil the potatoes in salted water for 30 minutes. In the meantime, rinse the meat, pat dry, trim, salt, and pepper it.

2. 2.

   Peel and finely chop the garlic and shallot. Sear the meat in a hot pan with melted clarified butter until browned all around, then remove and place on a greased baking tray. Finish cooking in the preheated oven for 25-30 minutes. In the same pan, sauté the garlic and shallot in the drippings, deglaze with red wine, add beef stock, orange zest, salt, pepper, and reduce to one-third over medium heat.

3. 3.

   Clean the mushrooms. Drain the cooked potatoes, let them steam dry, then mash through a potato press. Mix with milk and butter into a smooth purée; season with salt, pepper, and nutmeg, taste, and keep warm. Sauté the morels in hot butter, seasoning with salt, pepper, rosemary, and thyme.

4. 4.

   Slice the venison into medallions and arrange on preheated plates alongside the purée, morels, and sauce. Serve immediately.