Venison Medallions with Forest Berry Sauce
Pan-seared venison loin with a rich sauce made from wild cranberries, red wine, and juniper berries. Served with roasted root vegetables and chestnut purée.
13 ingredients
7 steps
Ingredients
- 1600g venison loin (cut into medallions)
- 2200g wild cranberries
- 3250ml red wine
- 410 juniper berries (crushed)
- 5400g mixed root vegetables (parsnip, carrot, celeriac)
- 6400g chestnuts (cooked)
- 7200ml cream
- 850g butter
- 9Olive oil
- 10Fresh rosemary
- 11Fresh thyme
- 12Salt and black pepper
- 13Redcurrant jelly
Instructions
- 1Season venison medallions generously with salt, pepper, and crushed juniper berries.
- 2Sear in a very hot pan with a little oil for 2–3 minutes each side for medium-rare. Rest for 5 minutes.
- 3Deglaze the pan with red wine, add cranberries and a spoonful of redcurrant jelly.
- 4Reduce the sauce over medium heat until glossy and rich in consistency.
- 5Toss root vegetables in oil, butter, and thyme. Roast at 200°C for 25–30 minutes until golden and caramelized.
- 6Purée chestnuts with cream and butter in a blender until smooth and velvety. Season and keep warm.
- 7To plate: spoon chestnut purée onto the plate, lay venison medallions on top, arrange roasted vegetables, and spoon the forest berry sauce generously over and around.