Venison Loin in Pepper with Apple Galette and Barberries

Roll the venison loin in ground pepper, season with salt, sear in butter on all sides and roast in the heated oven at 150 degrees for about 15 minutes. Then rest briefly.

Melt butter in the drippings, sauté barberries and juniper berries in it. Deglaze with red wine and reduce the sauce a little. Finally, add the rosehip jam and strain the sauce through a sieve.

Soak the finely diced white bread in the cream and squeeze it repeatedly on the spot. Remove the peel from the apple, cut it into small cubes and marinate it on the spot with the juice of one lemon, lute sugar and calvados for about 1/2 hour.

Wrap the curd in a dish and squeeze firmly, then strain through a hair sieve and stir with the yolks. Empty the apple pieces into a sieve, mix with the quark and the white bread, season with salt and a pinch of nutmeg, form small galettes and roast them in clarified butter.

Cut the venison loin into tranches, arrange the apple galettes and the game sauce with barberries on the plate and bring to the table on the spot.

Our tip: Use high-quality red wine for a particularly fine taste!

Related Recipes:

Saddle of Venison with Morel and Juniper SauceRemove all the skin from the well-cleaned saddle of venison, cut the bacon into long strips and lard the... Rolled Shoulder of VenisonPeel and dice half of the onion, carrot and celery. Put them in a suitable bowl together with the shoulder of... Pork Loin in Honey Chili Glaze on Wok VegetablesRemove the inner seed strands from the chili peppers and chop them finely. Heat honey slightly and add the... Two Color Saddle of VenisonFor the two-colored saddle of venison, first preheat the oven to 170 °C hot air. Butter a saddle of venison... Stuffed Pork LoinScore a pocket lengthwise in the pork loin. Make a marinade of mustard, garlic, red wine, salt + pepper. Fill... Venison Fillet in Blueberry Sauce and Roasted Black SalsifyFor the venison fillet in blueberry sauce and roasted salsify, first preheat the oven to 175 degrees. Remove... Fillet of Venison WellingtonHave fun preparing this mushroom dish! Preheat the oven to 180 °C , convection oven 170 °C , gas mark 3)... Braised Shoulder of Venison with Grappa PearCut the vegetables into 1 cm cubes. Remove the bones from the meat, tie the venison with spagat in give, brown... Apple Mousse with Apple and Barberry CompoteApple mousse: For the applesauce, chop the apples into wedges. Sauté the apple slices with white wine, cloves... Figgy Red Cabbage1. clean red cabbage and cut into very fine strips. Peel and finely dice onions. Grate apple with peel on the...