Venison with Mustard Potatoes

Ingredients

• 750 g firm potatoes
• 400 ml classic vegetable broth
• 400 g venison tenderloin
• Salt
• 30 g clarified butter (2 tbsp)
• 2 tbsp pickled green peppercorns
• 100 ml game stock (glass)
• 1 onion
• 1 bunch flat‑leaf parsley
• 0.5 Organic lemon
• 4 oranges
• 2 tbsp light balsamic vinegar
• Pepper
• 4 tbsp olive oil
• 2 tbsp coarse mustard

Instructions

1. 1.

   Wash, peel and place potatoes with vegetable broth in a pot. Cover, bring to a boil and cook over medium heat for about 25 minutes.

2. 2.

   Meanwhile rinse the venison tenderloin, pat dry, split lengthwise, lightly salt and sear all sides in hot clarified butter in an oven‑proof skillet.

3. 3.

   Drain the pickled green peppercorns and add game stock to the meat. Bake in a preheated oven at 180 °C (160 °C fan‑forced, gas: level 2–3) for about 15 minutes.

4. 4.

   While the meat cooks, peel and finely dice the onion. Rinse parsley, shake dry, pluck leaves and chop.

5. 5.

   Rinse half an organic lemon hot, dry, and grate 1 tbsp of zest.

6. 6.

   Peel oranges so that all the white pith is removed. Slice into rounds and arrange with parsley on a plate.

7. 7.

   Whisk onion cubes in a small bowl with vinegar, salt, pepper and olive oil. Drizzle dressing over the orange slices.

8. 8.

   Drain potatoes, mix with mustard and lemon zest. Slice venison lengthwise, serve with potatoes and orange salad.