Recipe for venison filet with berries, mushrooms, and jerusalem artichokes
Autumn and winter go well with game. Here, we prepare a venison tenderloin to perfection using the sous vide technique.
Mushrooms and berries also pair excellently with game, so the meat is served with a morel sauce, butter-fried mushrooms, blackberries, and oven-roasted Jerusalem artichokes.
Ingredients
Crustacean fillet sous vide
- 300 gram Red Deer Fillet
- Spices Salt and pepper
- Butter For roasting
Pickled mushrooms
- 50 gram Mushrooms
- 150 gram Apple Cider Vinegar
- 1 gram Fresh thyme
- 5 pcs. Peppercorns
- 15 gram Orange Juice
- 21 gram Honey
Oven-roasted jerusalem artichokes
- 100 gram Jerusalem Artichokes
- 14 gram Oil Neutral tasting
- Spices Salt and pepper
Blackberry
- 50 gram Blackberry
- 50 gram Water
- 18 gram Sugar
Butter-fried mushrooms
- 100 gram Mushroom
- 20 gram Butter
- Spices Salt and pepper