Refined with red wine jelly
Rheinhessisches venison fillet
Here you need tact and a little time. To match the dish you can serve butter spaetzle and fresh savoy cabbage.
ingredients for 4 persons
The venison fillets are carefully detached from the bone when raw. The juniper berries are crushed and mixed with 2 teaspoons of medium mustard and 2 tablespoons of sweet cream.
The two back fillets are rubbed with it and placed for about 1 hour cold.
In the meantime, the chopped bacon bones are seared with onions and roots and seared with red wine. After about 30 minutes of simmering the sauce is sieved and refined with salt, pepper, 1 teaspoon of mustard, a good shot of cream and 1 tablespoon red wine jelly; Thicken if necessary with Saucebinder dark.
In a cast-iron pan, heat 1 tablespoon of clarified butter and let the fillets stew. Cover the roe deer fillets for a few minutes to allow the juice to remain in the meat.
Then they are sliced obliquely in about 3 cm thick slices and served on preheated plates with a little sauce. It goes with butter spaetzle and fresh savoy cabbage.
Recipe by Ute Dreißigacker, Weingut Frieder Dreißigacker, Bechtheim
(from the book "Still more desire for Rheinhessen", Leinpfad Verlag)