Venison fillet with cranberry sauce

Preparing venison fillet is child’s play with this recipe. In less than an hour, the venison fillets are already on the table.

You need ingredients:

800 g venison fillet
salt, pepper
1 tbsp oil
carrots, leek, celery
50 ml red wine
200 ml game stock
3 sprigs of thyme
1 sprig of rosemary
3 juniper berries
2 tbsp of cranberry jam

Preparation of venison fillet:

• Preheat the oven to 100°C. Wash the venison fillet, pat dry, salt and pepper.
• Then heat the oil in a pan and sear the fillet vigorously. Put it in an ovenproof dish and cook it in the oven on the middle shelf for about 30 minutes.
• Roughly chop the carrots, leek and celery and fry them briefly in the pan while stirring, deglaze with the red wine. Add the game stock, thyme, rosemary, juniper berries and jam.
• Allow to reduce by half in about 20 minutes. Strain the sauce through a sieve and season with salt and pepper.