Dinner

Pan-Roasted Venison Loin with Juniper-Lingonberry Sauce, Apple Rotkohl & Celeriac Mash

Name: Pan-Roasted Venison Loin with Juniper-Lingonberry Sauce, Apple Rotkohl & Celeriac Mash
Prep time: 15 min
Cook time: 35 min
Total time: 45 min
Yield: 2 servings
Ingredients: 340 g (12 oz) venison loin, cut into 4 medallions about 3 cm (1 1/4 in) thick; 6 juniper berries, crushed; 1 tsp kosher salt for venison, plus extra for sides; 1 tbsp neutral oil; 1 tbsp unsalted butter; 1 sprig fresh thyme; 1 shallot, minced; 1/3 cup (80 ml) dry red wine; 1/2 cup (120 ml) beef or veal stock; 1 tbsp lingonberry or cranberry preserves; 1/4 head (300 g) red cabbage, thinly shredded; 1/2 small onion, thinly sliced; 1 small tart apple, grated; 1 tbsp olive oil; 2 tbsp apple cider vinegar; 1/3 cup (80 ml) apple juice; 2 whole cloves; 1 bay leaf; 250 g (9 oz) celeriac, peeled and cubed; 150 g (5 oz) Yukon Gold potato, cubed; 3 tbsp whole milk; 1 tbsp unsalted butter for mash; pinch grated nutmeg

Juniper-crusted venison is seared to rosy medium-rare and sauced with a red wine and lingonberry reduction built in the same pan. Apple-braised red cabbage and a velvety celeriac-potato mash round out the plate.

800cal per serving 60gprotein 64gcarbs 32gfat 15min prep 35min cook 2serves

✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this