Deer Fillet With Cranberry Sauce
|by@Julia Hoersch / FITFORFUN|
Venison loin steak is one of the dishes with the same preparations, but it will be different if you add cranberry sauce. You can try cooking venison fillets using the herbs and cooking methods below.
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- 50 g cranberries
- pepper from the grinder
- 1 tbsp honey
- 800 g Brussels sprouts
- 1 tbsp butter
- 2 shallots
- 600 g potatoes
- 1 tbsp flour
- 1 tablespoon each of oil, butter, Gomasio
- 200 ml vegetable stock
- 100 ml of cranberry juice
- 300 ml of milk
- 50 g Appenzeller
- 4 venison fillets, 175 g each
- Peel the potatoes and cut them into thin slices. Chop the shallots. Grease four casserole dishes. Layer in the potatoes. Melt the butter in the pan, stir in the flour and deglaze with milk.
- Stir the milk until the creamy, season, pour over the potatoes. Rub cheese over it and bake in the oven for about 40 minutes at 180 degrees.
- Rub 2 fillets with salt, pepper, and thyme. Heat the oil in a pan. Fry the fillets in the hot oil for about 2 minutes on each side. Wrap in aluminum foil, in the oven at 150
- Braise for 8 minutes. Deglaze the frying fat with the juice and stock, let it simmer for about 8 minutes. Add the cranberries. Season to taste with honey, salt, and pepper.
- 3 Clean the cabbage, cook in the stock for about 10 minutes until al dente. Season with butter and gomasio. Cut the fillet into slices, serve with sauce, gratin, and Brussels sprouts.
For readers, if you like Deer Fillet With Cranberry Sauce that I shared above, it would be nice for you to share with your family and friends. Happy cooking and enjoying