Gastronomixs

Venison fillet with sauerkraut, parsnip fondant and red port sauce

It is the time of year that is characterised by dishes with full and intense flavours. This is one of those dishes. The intense flavour of the venison is combined with the creaminess of the potato mousseline and the warmth of the beurre noisette. The tangy sauerkraut balances these rich flavours and the sweetness of the parsnip fondant and the pear crème. The dish is finished with a robust red port sauce.

In the preparation method we show you how you can make your own sauerkraut, but we understand that you might not have the time or opportunity to do so. If that is the case, you can simply use good quality ready-made sauerkraut.

Serves 10

Venison fillet with sauerkraut, parsnip fondant and red port sauce

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Ingredients

1

kg

venison fillet

As needed:

 

oil

 

 

salt and pepper

1

kg

white cabbage, cleaned and core removed

5

g

mustard seeds

4

g

juniper berries

1

 

bay leaf

22.5

g

sea salt, fine

1

kg

parsnip

500

ml

poultry stock

100

g

butter

500

g

potatoes, floury

150

g

butter

150

g

crème fraîche

View this component

2

 

Conference pears, or other eating pears

300

g

coarse sea salt

100

ml

red port wine

1

 

shallot, finely chopped

1

sprig

fresh thyme

1

 

orange

½

 

lemon

250

g

veal stock

As needed:

 

butter

As needed:

 

nutmeg, whole

As needed:

 

oil

Preparation method: venison fillet
  • Clean the fillet by removing any sinews and membranes.
  • Remove the fillet from the refrigerator 20 minutes before serving. 
Preparation method: sauerkraut
  • Finely slice the cabbage with a mandolin or meat slicer.
  • Mix the cabbage with the salt and bruise until it becomes translucent and releases liquid.
  • Rest for a few minutes and repeat the process.
  • Mix the cabbage with the remaining ingredients and place everything in a fermentation pot, preserving jar, or bucket. Place a weight on the cabbage in the pot/bucket. The weight ensures that the cabbage remains submerged in the liquid and does not come into contact with air.
  • Place a lid with a fermentation lock on the pot/bucket. This will allow the fermentation gases to escape but not allow oxygen to enter. Oxygen will cause the sauerkraut to rot instead of ferment.
  • You can also place all the ingredients together in a bag and pull vacuum after the bruising process for them to ferment without air. Just ensure that the gas from the fermentation process doesn't break the bag.
  • Ferment at room temperature. After approximately two to three weeks the sauerkraut is ready.
  • Store the sauerkraut in the refrigerator to stop the fermentation process. 
Preparation method: parsnip
  • Peel the parsnip.
  • Cut the parsnip into slices of 1 cm thick.
  • Pan-fry the parsnip slices in butter until golden brown.
  • Cover the parsnip slices to three-quarters with stock.
  • Bake in the oven until cooked and beautifully glazed.
Preparation method: mousseline
  • First, make the beurre noisette (brown butter) by gently melting the butter and caramelising it until nutty and brown.
  • Clarify the butter by skimming and pouring the melted butter fat into a separate container (leaving the milk solids behind).
  • Peel the potatoes, cut into pieces, and boil in salted water until done.
  • Push through a strainer or potato ricer and mix with the beurre noisette and crème fraîche.
Preparation method: pear crème
  • Place the pears in a large enough pan or oven dish and completely cover with sea salt.
  • Bake in an oven at 190°C for about an hour until soft and cooked through.
  • Take them out of the salt and remove the peel and core.
  • Finely blend the pears in a blender.
Preparation method: red port sauce
  • Bring the red port wine, finely chopped shallots, fresh thyme, juice and zest of the orange, and the juice of half a lemon to the boil and reduce to half.
  • Add the veal stock and leave to reduce to the desired taste and consistency.
  • Season to taste with salt and a little cayenne pepper if desired.
  • Mount with butter if desired.
Finishing & presentation
  • Heat a frying pan until it is nice and hot and then heat a little oil in it.
  • Season the venison fillet generously with salt and pepper and sear the meat in the oil until it has a nice caramelised crust.
  • Remove the fillet from the pan and place on an oven grill.
  • Grill the fillet until a core temperature of 46°C is reached. Use a thermometer to closely monitor the temperature of the meat.
  • Leave the meat to rest in a warm place for a few minutes before serving.
  • Heat up the sauerkraut and the mousseline separately.
  • Arrange the mousseline on the plate and loosely arrange some sauerkraut on top.
  • Slice the venison fillet. Place slices of the meat against the mousseline.
  • Playfully arrange the glazed parsnip on the plate.
  • Spoon a little of the pear crème between the glazed parsnip.
  • Grate a little nutmeg over the dish.
  • Season the meat with salt and finish the dish with the red port sauce.

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