Venison tenderloin is the perfect autumn/winter dish, made even more exciting with three different garnishes.
Venison sirloin and other game are a favourite dish on the menu during the cold seasons. With this recipe, we guarantee a memorable meal for every restaurant guest.
The benefits of early harvest olive oil
- 1 kg of venison sirloin
- Cranberries GastroGarden
- Forest mushrooms
- Princess potatoes LUTOSA
- Butter 82% branded Ammerland 250 g/piece
Preparation of juniper forest cranberry sauce
Finely chop 1 ham onion and caramelise with a little butter and sugar. Melt the butter and add the onion and sugar before it browns. When the onions are lightly caramelized, add the cranberries. Flavour with juniper berries, which will be a great accompaniment to the venison. Cook on a low heat until thick.
Preparing the venison sirloin
Requires little cleaning, cut off the thin membranes on the meat so that it is not chewy after cooking. As you want to fry it until pink, pour a little oil into a preheated pan and crust it around the meat, seasoning it with salt and pepper. To get an even crust, don't keep turning it, let all sides brown nicely. After roasting, place on a baking tray and add crushed garlic and butter. Place in a preheated oven at 180 degrees for 6-8 minutes.
Preparing the Princess Potato
All you have to do is place them on a baking tray lined with greaseproof paper, frost them and bake them in a 180 degree oven for about 10 minutes.
Preparation of roasted forest toad:
Cut the mushrooms in half and fry them in a preheated pan in a little oil. It is important to start cooking in a hot pan so that the mushrooms are browned rather than cooked. Don't move the mushrooms while frying, so that they get a nice, even crust. Season with salt and pepper and finish with a little butter, and drizzle the brown, foaming butter over the mushrooms.
Serve garnished with apple crisps and fresh parsley.
