Venison fillet with juniper sauce and roasted potatoes
Prep time: 45 minServes: 4
Pairs with
The elegant gamey flavour of venison and aromatic depth of juniper — a full-bodied red with ripe tannins.
Ingredients
- 600 g venison fillet
- 2 tbsp butter
- Sauce: 200 ml red wine
- 200 ml game stock
- 1 tsp crushed juniper berries
- 100 ml cream
- 1 tbsp butter. 800 g potatoes
- Olive oil
- Rosemary
- Salt and pepper
Method
- 1Sear fillet all over, roast at 125°C until internal temp 54°C. Rest 10 min. Roast potato halves with olive oil and rosemary for 30 min. Reduce wine with juniper, add stock, simmer. Add cream and mount with butter. Slice venison, serve with sauce and potatoes.