Venison fillet, mashed potatoes, green polenta, berry sauce

Main course of a 3-course menu that led Elvis Kudić to the finals of the Slovenia competition.

Details

  • Preparation Time: 15 minutes
  • Cooking Time: 30 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 12

Ingredients

  • 540 g Game meat, roe deer, fresh

  • pieces Salt, table

  • pieces Oil, vegetable oil, canola

Polenta

  • 250 g Spinach, raw

  • 400 ml Water

  • 200 ml Sweet cream

  • 100 g Butter, unsalted

  • 200 g Polenta

  • pieces Salt, table

Puree

  • 250 g Potatoes, white

  • 200 ml Milk, whole milk

  • 150 g Butter, unsalted

  • 4 pods Garlic, fresh

  • pieces Salt, table

Sauce

  • 3 pieces Shallot

  • 100 g Butter, unsalted

  • 1 handful Raspberries

  • 1 handful Blackberry, fresh

  • 2 spoons Honey

  • 250 ml Alcohol, Wine, Red

  • pieces Salt, table

Sotirana zelenjava

  • 8 pieces Carrot, fresh

  • 100 g Radish

  • 100 g Butter, unsalted

  • 2 spoons Honey

  • 1 twig Thyme, fresh

Steps

  1. Venison fillet: Season the venison fillet and quickly sear it on all sides in a pan with heated oil. Continue cooking the fillet in the oven preheated to 180 degrees Celsius. Roast the meat for about 8 minutes or until the internal temperature reaches 50 degrees Celsius (if you prefer the meat more well-done, roast it until the internal temperature reaches 55 to 60 degrees Celsius). Let the roasted fillet rest for a few minutes, then slice it into equally sized medallions.

  2. Mashed potatoes with garlic infusion: Peel the potatoes, cut them into cubes, and boil them. Pour milk into a saucepan and add butter and whole garlic cloves. Bring the milk to a boil. Once the potatoes are cooked, drain them and mash them smoothly. Gradually pour in the infused milk, removing the garlic cloves. Mix with a whisk and stop mixing once you achieve a smooth texture. Season the mashed potatoes with pepper and salt to taste.

  3. Sauce: Sauté the chopped shallot and berries in melted butter. Season and deglaze with wine. Add honey and let the wine simmer. Blend the sauce until smooth and strain it through a fine sieve before serving.

  4. Green polenta: Blanch young spinach in boiling water and blend it to obtain spinach chlorophyll. Pour water, sweet cream, and spinach chlorophyll into a saucepan. Add butter and wait for the liquid to boil. Slowly stir in the polenta while continuously mixing. Season with salt and pepper to taste, and once the polenta thickens, shape it into quenelles.

  5. Sautéed vegetables: Clean and wash young carrots, and quarter the radishes. Blanch the vegetables in salted boiling water, then quickly sauté them in a pan with butter. Season with honey and thyme.

Nutrition Information (Per 100g)

  • Calories: 246.61 kcal
  • Fat: 19.98 g
    • Saturated Fat: 11.95 g
  • Carbohydrates: 5.6 g
    • Sugars: 0.17 g
  • Protein: 9.95 g
  • Fiber: 0.42 g