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Venison with Juniper Berries, Sour Cherry Sauce and Pumpkin Mash

Marinated venison medallions served with a rich sour cherry sauce and smooth pumpkin and potato mash.

DinnerMain CourseGameVenisonWinterCherry
Estimated Nutrition
Calories
671.1
kcal / serving
2684.2 kcal total
Carbs
46.1g
per serving
184.5 g total
Fat
27.7g
per serving
110.8 g total
Protein
54.6g
per serving
218.4 g total
Cook Time
30
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces
2
tsp
Redcurrant Jelly
Dairy
20
g
Butter
Fruits
300
g
Cherry
Fresh or frozen, stones removed
Liquids
200
ml
Red Wine
For marinade
110
ml
Chicken Stock
Good quality
Meat
900
g
Venison Medallions
6 x 150g pieces cut from the loin
NutsSeeds
4
sprig
Thyme
Fresh sprigs
4
sprig
Rosemary
Fresh sprigs
1
clove
Garlic
Peeled and crushed
8
piece
White Peppercorn
10
piece
Juniper Berry
Crushed
1
pinch
Salt
To taste
1
pinch
Black Pepper
Freshly ground, to taste
0.5
tsp
Thyme
Fresh, chopped
OilsFats
2
tbsp
Grapeseed Oil
5
tbsp
Extra Virgin Olive Oil
Vegetables
1
piece
Shallot
Small, finely chopped
1
piece
Carrot
Small, finely chopped
1
stalk
Celery
Finely chopped
600
g
King Edward Potatoes
Peeled and chopped
600
g
Butternut Squash
Peeled and chopped

Method

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