Drei Stückchen Rehrücken auf Pastinaken-Creme mit Pilzen und einem Jus

Venison loin on parsnip cream

45 minutes

Mittel

3 people

A dish that brings winter cuisine and delicate flavors to the table. Tender venison loin, creamy-sweet parsnips, and a quick-to-prepare, highly aromatic jus. The interplay of game, root vegetables, and a velvety sauce creates a special taste experience—simple, elegant, and without much effort.

Ingredients

300 g venison loin, boneless
400 g parsnips
1 tbsp clarified butter for frying
1 cup cream (240 ml)
300 ml game stock (bottle)
200 ml red wine (alternatively berry juice, pomegranate juice)
30 g butter (to thicken the jus)
300 g mushrooms (preferably wild mushrooms, if possible)
1 garlic clove
½ tsp salt
Freshly ground pepper from the mill

Stefan from HONEST CATCH

Our art director Stefan is not only gifted behind the camera, but also at the stove. This recipe was written by him.

Preparation

Allow the venison loin to thaw gently overnight in the refrigerator. Remove from the refrigerator before cooking and allow to come to room temperature (approx. 30–45 minutes). This ensures even, gentle cooking.
Peel and dice 400 g of parsnips. Place the parsnips in a pot with the peeled garlic clove and cream. Simmer over medium heat until the parsnips are soft (approx. 12–15 minutes). Season the mixture with salt and freshly ground pepper, then purée until smooth. If desired, pass through a fine sieve for a particularly silky texture. Keep warm.
In a small saucepan, bring 200 ml of red wine to a boil with the game stock, 1 bay leaf (optional), a few peppercorns, and 2-3 crushed juniper berries. Reduce over medium heat until the liquid has an intense flavor and is slightly syrupy. Remove the spices, turn off the heat, and gradually stir in the 30 g of cold butter (piece by piece) until the sauce becomes creamy.
Clean (do not wash) 300 g of mushrooms and slice them. Heat some butter in a pan and briefly fry the mushroom slices over medium heat until they start to brown, then season with salt and pepper. If you can get fresh wild mushrooms, such as chanterelles or porcini mushrooms, you can use them instead of button mushrooms. They add even more flavor and depth to the dish.
Lightly salt the venison loin on all sides before roasting. Heat the clarified butter in a pan until very hot and sear the meat on all sides (approx. 1–2 minutes per side) until it has a nice brown color. Then place the venison in an ovenproof dish or deep plate, cover, and leave to rest in the oven at 70°C for about 10 minutes (or leave to rest in the warm oven with the heat turned off). This ensures that the meat cooks evenly and remains wonderfully tender.
Remove the venison loin from the oven, leave to rest for 2 minutes, then cut into slices approx. 1 cm thick (depending on preference). Place a large dollop of parsnip cream on preheated plates, arrange the mushrooms around the outside, place three slices of venison per person on top of the cream and pour the jus around the plate with a tablespoon.

Tip: If you want to thicken the jus a little faster and make it more stable, you can briefly thicken it with a little cornstarch mixed with cold water (1 teaspoon cornstarch with 1 tablespoon water) and bring it to a boil until it thickens slightly. This will give you a smooth, creamy consistency without using too much butter.