Venison with Lingonberry Sauce
Main Dishes | European cuisine
⏳ Time
1 hour 30 minutes
🥕 Ingredients
23
🍽️ Servings
3
Description
Venison with Lingonberry Sauce
Ingredients
- Venison - 7.1 oz
- White Cabbage - 7.1 oz
- Pickled Chanterelles - 3.5 oz
- Butternut Squash - 7.1 oz
- Polenta - 2 tablespoons
- Kumquat - 1 piece
- Pear - 1 piece
- Cream - 3 fl oz
- Red Grape Juice - 7 fl oz
- Lingonberry - 3.5 oz
- Veal broth - 13 fl oz
- Dough for dumplings - 3.5 oz
- Spicy salami - 0.7 oz
- Butter - 1.8 oz
- Fresh Rose Hips - to taste
- Thyme - to taste
- Juniper Berries - to taste
- Shallot - 1 piece
- Garlic - 2 cloves
- Olive Oil - 2 tablespoons
- Vegetable Oil - 2 tablespoons
- Orange zest - 1 piece
- Roasted Peanuts - 1.1 oz
Step by Step guide
Step 1
Separate the meat from the sinews, season with salt, sprinkle with rosemary and crushed juniper berries, tightly wrap in plastic wrap, heat water to 122°F, set the oven to 140°F to maintain the water temperature in the pot at 50–126°F, and place the wrapped meat in the oven for one hour.
Step 2
Finely chop the Savoy cabbage, sauté in a small amount of vegetable oil, add a little veal broth, and simmer for about 10 minutes.
Step 3
Blanch the mushrooms, dry them with a paper towel, and sauté in a small amount of butter.
Step 4
Cut the butternut squash into cubes, add thyme, crushed garlic, orange zest, and a little olive oil, and bake in the oven at 338°F for 30 minutes. Then remove the thyme and garlic, blend until smooth, and strain through a sieve.
Step 5
Heat the cream with thyme and rosemary, let it sit for 15 minutes. Strain through a sieve, reheat, season with salt, and prepare the polenta. Shape it into a rectangle and refrigerate for a short time.
Step 6
Set aside a few lingonberries for garnish, mix the rest with wine, reduce by half, separately sauté the finely chopped shallot, add veal broth and a sprig of thyme, and reduce. Then blend the wine with the lingonberries, strain, and combine with the reduced veal broth, reducing until it reaches a sauce consistency. Remove from heat and whisk in a little butter for a nice shine.
Step 7
Roll out the dumpling dough very thinly (I had a little left), cut into squares, wrap the aromatic and tasty salami in the dough, and fry in vegetable oil, draining on paper towels.
Step 8
Remove the meat, dry it, and sauté in a small amount of butter (I use a thermometer; I like it when the center temperature is 55–133°F).
Step 9
Toast and finely chop the cashews.
Step 10
Let's garnish our dish.
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