Deer tenderloin in sous vide with mashed potatoes and exciting mix with apples, Jerusalem artichoke, chanterelle and cranberries

Deer tenderloin in sous vide with mashed potatoes and this exciting accompaniment is one of my favorite venison dishes.

Calculate 200 - 250 g of venison tenderloin per person. Put the venison tenderloin in sous vide at 52 degrees for a minimum of 2.5 hours with olive oil, salt and pepper in the bag, before it is browned quickly on all sides, either in the grill or frying pan. Let the deer rest before cutting into it.

Red wine sauce:

3 fedd hvitløk

4 store eller 8 små sjalottløk

1 dl rødvin

2 dl viltkraft

3 dl fløte

Salt and pepper

Parsley leaves

Finely chop the shallots, and brown it in butter in a saucepan. Add finely chopped garlic and let it simmer in the pan for 1 minute. Add red wine, game power and cream. Cook until thickened. Season with salt and pepper.

You can find the recipe for the apple, mushroom-berry mixture HERE .

The recipe for mashed potatoes can be found HERE .

Serve the deer with mashed potatoes, red wine sauce and the delicious side dish and garnish with some herbs, for example, thyme.

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