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Venison Filet Heger-Style

4 servings

Ingredients

• 720 g Venison fillet
• Salt (nach Bedarf)
• Pepper (nach Bedarf)
• 120 g Smoked bacon (diced)
• Bacon rinds (nach Bedarf)
• Venison scraps (nach Bedarf)
• 200 g Root vegetables (in strips)
• 1 Stk Onion
• Mixed spice berries (nach Bedarf)
• Thyme (nach Bedarf)
• 0.5 Stk Bay leaf
• 30 g Flour
• 0.12 L White wine
• 0.12 L sour cream
• Lemon juice (nach Bedarf)
• broth (nach Bedarf)
• Dijon mustard (nach Bedarf)
• Capers (finely chopped) (nach Bedarf)
• Lingonberries (nach Bedarf)
• butter (nach Bedarf)
• Dumplings (nach Bedarf)

Instructions

1. Skin and lard four venison filets (150–180 g each), season with salt and pepper.
2. In a pan, render 120 g of smoked bacon cubes until translucent, brown the venison pieces on all sides and remove.
3. Cut 200 g of root vegetables and one onion into strips and roast together with bacon rinds and venison trimmings in the remaining fat.
4. Add peppercorns, thyme, and half a bay leaf.
5. Stir in 30 g flour, then add 0.125 l white wine and sour cream each, plus lemon juice and broth (or water).
6. Season with Dijon mustard and finely chopped capers.
7. Return the venison filets and braise until tender.
8. Remove filets and arrange on plates, pass the sauce through a sieve, taste and adjust seasonings, and pour over the filets.
9. Serve lingonberries and butter-tossed nockerl separately.

Based on a cookbook by Hans Hofer (1964), adapted with AI.