Venison Baked with Elderberry Chutney

For the venison baked with elderberry chutney, remove tendons and skin from the venison fillet. Cut into slices about 3 cm thick, pound flat and cut a pocket, season with pepper.

Roughly grate the apple and mix it with the juice of one lemon and the walnut kernels. Stuff the venison medallions with the mixture. Season with juniper and marinate with thyme, walnut oil, starch and pepper.

Mix the ingredients for the batter with a blender until smooth. Pull the stuffed medallions through the batter and bake in hot oil until golden brown. Drain on kitchen roll.

Wash the elderberries and mix with sugar and salt. Cover and leave to stand, preferably for one night. Foam the honey in a pan. Add the diced shallots, garlic and ginger and roast a little. Cut the lime peel into thin strips and add.

Sauté briefly and extinguish with vinegar, cook briefly. Add elderberries and cook on low heat. Season with chili from a spice mill. Mix the cornflour with water and thicken the elderberry chutney with it. Remove from heat and add finely chopped coriander.

Serve the venison baked with elderberry chutney decorated with chervil.

Related Recipes:

Larded Saddle of VenisonFor the larded saddle of venison, chill the smoked bacon. Clean the saddle of venison well (remove sinews and... Semolina Dumplings with Elderberry RoastFor the semolina dumplings with Hollerröster bring sugar, milk, butter, vanilla pulp and salt to a boil, add... Venison Medallions in Red Wine Broth with Macadamia SouffléCut the venison fillet into 4 equal pieces, season with salt and pepper. For the lamb jus, roast the bones... Venison Medallions in Thyme CoatFor the venison medallions wrapped in thyme, lightly salt and pepper the meat. Pluck the thyme leaves from the... Paradeiser Pork Tenderloin with HerbsDip the tomatoes briefly in boiling water, lift them out, cool them, then peel them. Cut the two ends into... Short Roasted Venison Goulash From the LegSeparate the muscle meat of the venison leg from the bone and parry it (remove the skin and tendons). For the... Pork Medallions with Potato CapFor the pork medallions with potato cap, first soak the mushrooms in a little water, then chop them. Fry in... Roast Beef with Tartar Sauce and Beetroot ChutneyFor the roast beef with tartar sauce and beetroot chutney firstly Brush Beiried with pepper and mustard and... Venison LegRinse venison leg under cold running water, dry and skin. Cut bacon into strips, sprinkle 150g of it with... Spicy Apple Jelly and Apple ChutneyBoth go well with the veal terrine, are quick to make and are easy to prepare. Remove the skin from the...