Pan-Fried Venison Fillet with Juniper Jus and Jerusalem Artichoke Purée

Ingredients

• 600 g venison fillet
• 2 tbsp butter
• 1 tbsp rapeseed oil
• Flaky salt and black pepper
• Juniper jus:
• 6 juniper berries, crushed
• 2 shallots, sliced
• 200 ml red wine
• 300 ml game stock
• 1 tbsp butter
• 1 thyme sprig
• Jerusalem artichoke purée:
• 500 g Jerusalem artichokes, peeled and sliced
• 200 ml cream
• 30 g butter
• Salt and white pepper
• Nutmeg

Method

1. 1Jerusalem artichoke purée: Boil the artichokes in lightly salted water until tender, about 15 minutes. Drain. Blend with cream and butter until smooth. Season with salt, white pepper and grated nutmeg.
2. 2Juniper jus: Sauté the shallots in butter with juniper berries and thyme. Pour in the wine and reduce by two-thirds. Add the game stock and reduce to about 150 ml. Strain and finish with butter.
3. 3Remove the venison from the fridge 20 minutes before cooking. Season with salt and pepper.
4. 4Heat butter and oil in a frying pan. Sear the fillet for 3 minutes per side for medium rare (52 °C). Rest for 8 minutes.
5. 5Slice and serve with the purée and jus. Garnish with chopped parsley and lingonberries.