Venison with lingonberry sauce
3 servings
90 minutes
Venison with lingonberry sauce is an exquisite dish of European cuisine that combines the rich, intense flavor of game with the sweet-tart freshness of lingonberries. Historically, game was a staple for hunters and nobility, while the lingonberry sauce served as a wonderful complement that highlighted the noble taste of the meat. Tender, juicy venison cooked sous-vide achieves perfect texture, while aromatic herbs like juniper and rosemary infuse it with wild forest charm. Paired with creamy polenta, roasted pumpkin, and sautéed chanterelles, the dish gains depth of flavor and textural variety. The finishing touch is the lingonberry sauce with wine notes and creamy softness that envelops the meat and adds festive elegance to the dish. This treat is perfect for special occasions and true gourmets.
1
We separate the meat from the fascia, salt it, sprinkle with rosemary and crushed juniper berries, tightly wrap it in plastic wrap, heat the water to 50 degrees, set the oven to 60 degrees to maintain the water temperature in the pot at 50–52 degrees, and send the meat in the wrap to the oven for one hour.
- Venison: 200 g
- Fresh rosemary: to taste
- Juniper berries: to taste
2
Finely chop the savoy cabbage, sauté in a small amount of vegetable oil, add a little veal broth, and simmer for about 10 minutes.
- Savoy cabbage: 200 g
- Veal stock: 400 ml
- Vegetable oil: 2 tablespoons
3
We blanch the mushrooms, dry them with a paper towel, and sauté them in a small amount of butter.
- Chanterelles: 100 g
- Butter: 50 g
4
Cut the pumpkin into cubes, add thyme, crushed garlic, orange zest, a little olive oil, and bake in the oven at 170 degrees for 30 minutes. Then remove the thyme and garlic and blend it; strain through a sieve.
- Butternut squash: 200 g
- Fresh thyme: to taste
- Garlic: 2 cloves
- Orange zest: 1 piece
- Olive oil: 2 tablespoons
5
Heat the cream with thyme and rosemary, let it sit for 15 minutes. Strain through a sieve, reheat, season with salt, and prepare the polenta. Shape it into a rectangle and place it in the refrigerator for a short time.
- Cream: 100 ml
- Fresh thyme: to taste
- Fresh rosemary: to taste
- Polenta (cornmeal): 2 tablespoons
6
We leave a few lingonberries for decoration, mix the rest with wine and reduce it by half. Separately, we sauté finely chopped shallots and add veal broth and a sprig of thyme to reduce. Then we blend the wine with lingonberries, strain it and combine it with the reduced veal broth, reducing it to a sauce consistency. Remove from heat and whisk in a bit of butter — the sauce gains a nice and beautiful shine.
- Lingonberry: 100 g
- Dry red wine: 200 ml
- Shallot: 1 piece
- Veal stock: 400 ml
- Fresh thyme: to taste
- Butter: 50 g
7
Roll out the dumpling dough very thin, shape it into a square, wrap the aromatic and tasty salami, enclose it in the dough, and fry in vegetable oil, then drain on paper towels.
- Pelmeni (dumpling) dough: 100 g
- Salami: 20 g
- Vegetable oil: 2 tablespoons
8
Take the meat, dry it, and fry it in a small amount of butter (I fry with a thermometer; I like the center temperature to be 55–56 degrees).
- Butter: 50 g
9
We roast and finely chop the cashews.
- Roasted cashews: 30 g
10
We start decorating our dish.