4 venison fillets Butter
pepper and salt
300 grams potatoes
300 grams celeriac
500 ml milk
100 ml orange juice
100 g granulated sugar
300 g red currants / cranberries
1 tbsp flour
200 grams mushrooms of your choice
Food processor or hand blender
Remove the venison fillets from the refrigerator at least half an hour in advance. Peel and cut the potatoes and celeriac into equal pieces. Bring the potatoes, celeriac and milk to the boil and add salt and pepper. After about 20 minutes the potatoes will be cooked, then puree the whole in a food processor or with a stick blender. Season with salt and pepper.
Bring orange juice to a boil along with the sugar. Add the red currants and let it simmer for about 10 minutes. Once the berries are broken, they are good. You can choose to make them finer with the immersion blender. Cut the romanesco into equal florets and cook in salted water for about 5 minutes until al dente.
Heat the butter in a frying pan, sprinkle the fillets with salt and pepper and brown the fillets on both sides for 2/3 minutes. Remove the fillets from the pan, cover with aluminum foil and let them rest for a while. Cut the mushrooms into quarters. Peel and chop half an onion. Heat the butter in a frying pan, fry the onion and fry the mushrooms on a high heat until golden brown. Season with salt and pepper.
Reheat the butter in which the fillets were fried, add a tablespoon of flour and stir until there are no more lumps. This is called a roux. Add the orange/redcurrant mixture and stir until the desired thickness of the sauce is formed.
Make sure everything is warm again and start with the celeriac puree and the venison fillets, playfully place the romanesco and mushrooms on the plate and finish with the sauce.
Source: Leukerecepten by leukerecepten-nl.
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