Venison filet with cranberry chutney

Name: Venison filet with cranberry chutney
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 250 g Cranberries (fresh or frozen); 150 g Shallots; 2 Pears; 4 TABLESPOONS Oil; 4 TABLESPOONS White wine vinegar; 75 g demerara sugar; 7-10 Tbsp Salt; 3-4 Stem(s) thyme or 1/2 tsp dried thyme; 600-700 g loosened saddle of venison (saddle of venison fillet); 7-10 Tbsp Pepper; 1 glass (400 ml) Game fund; 1 coated Tsp Cornstarch; 7-10 Tbsp Baby pears for garnishing; 7-10 Tbsp Aluminium foil

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

250 g Cranberries (fresh or frozen)
150 g Shallots
2 Pears
4 TABLESPOONS Oil
4 TABLESPOONS White wine vinegar
75 g demerara sugar
7-10 Tbsp Salt
3-4 Stem(s) thyme or 1/2 tsp dried thyme
600-700 g loosened saddle of venison (saddle of venison fillet)
7-10 Tbsp Pepper
1 glass (400 ml) Game fund
1 coated Tsp Cornstarch
7-10 Tbsp Baby pears for garnishing
7-10 Tbsp Aluminium foil

Directions

1
For the Chutney Cranberries wash, sort and drain. Peel and finely dice the shallots. Peel, quarter and core the pears and cut into small pieces. Heat 2 tablespoons of oil in a saucepan.
2
Steam shallots in it until translucent. Add cranberries and pears and steam briefly. Add vinegar, 100 ml water and sugar. Season with salt and boil down in an open pot at low heat for about 15 minutes.
3
Wash the thyme and remove from the stems. Wash the saddle of venison and dab dry. Heat 2 tablespoons of oil in a large pan. Brown the meat well all around. Season with salt, pepper and thyme.
4
Place in an ovenproof dish. Cook in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 20-25 minutes. Deglaze the roast with game stock. Bring to the boil and reduce over high heat for about 5 minutes.
5
Stir the starch into 3-4 tablespoons of water until smooth, add to the boiling stock. Simmer for 2-3 minutes. Season to taste with salt and pepper. Remove the saddle of venison, wrap in aluminium foil and let it rest for about 5 minutes.
6
Season the chutney with salt and pepper. Arrange everything and garnish with baby pears. Princess beans and small potato dumplings are also delicious.