Venison Fillet in Blueberry Sauce and Roasted Black Salsify

For the venison fillet in blueberry sauce and roasted salsify, first preheat the oven to 175 degrees. Remove fat and tendons from the meat and brown it in butter in a pan. Chop the thyme, add it to the meat and salt and pepper it. Let the meat rest while preparing the rest.

Peel the salsifies, cut them into 10 cm long pieces and immediately put them in a bowl of lemon water to prevent browning. Fry the salsifies in butter in a pan until golden brown but still firm to the bite. Sprinkle with sea salt.

For the sauce, peel and chop the shallot and saute in the butter until soft but not browned. Set aside a few blueberries for garnish, add the rest to the pot. Pour in wine and stock and let everything boil down. Strain the sauce to taste. Mix the cornstarch with a little cold water until smooth and stir into the sauce. Bring to the boil again, then remove the pot from the heat.

In the meantime, place the venison fillet in a roasting pan, insert a roast thermometer in the thickest part and cook the meat in the oven until a core temperature of 58-60 degrees is reached. Remove, let rest briefly, then cut into slices. Serve with salsify and blueberry sauce and garnish the venison fillet in blueberry sauce and roasted salsify with fresh blueberries.

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