Pan-Fried Venison Served with Garlic Potato Wedges and Red Wine Sauce

Seared venison fillet served alongside roasted garlic potato wedges and a rich red wine and cream reduction sauce.

Main Course Gourmet Red Wine Venison Potato

Estimated Nutrition

Calories

880.5

kcal / serving

880.5 kcal total

Carbs

36.8g

per serving

36.8 g total

Fat

61.2g

per serving

61.2 g total

Protein

42.4g

per serving

42.4 g total

Cook Time

minutes

Serves

person

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

Butter

knob

Double Cream

1 tbsp

Liquids

Red Wine

4 tbsp

Meat

150

Venison Fillet

NutsSeeds

pinch

Salt

to taste

pinch

Black Pepper

freshly ground, to taste

piece

Garlic

cloves, peeled and crushed

sprig

Thyme

leaves only

piece

Garlic

unpeeled, lightly crushed

piece

Parsley

leaves for garnish

OilsFats

Olive Oil

dash

Vegetable Oil

3 tbsp

Vegetables

piece

Potato

large, peeled and cut into thick chips

0.25

piece

Onion

finely chopped

Method

Sear the venison in a hot pan until browned on all sides, then add a knob of butter.

Tie the venison with kitchen string, rub with olive oil, and season with salt and pepper.

Stir in the cream, season the sauce, and serve over the venison and wedges garnished with parsley.

Add a splash of boiling water and simmer for 4 minutes until reduced.

Soften the onion in the venison pan and deglaze with red wine.

Roast the potatoes in the oven for 15 minutes and drain on kitchen paper.

Fry the chopped potato and crushed garlic in an ovenproof pan with vegetable oil for five minutes until golden.

Rest the meat for five minutes, remove the string, and slice thinly.

Add garlic and half of the thyme to the pan and fry gently for ten minutes.