Venison, Figs and Chantarelles
When summer draws to an end, an abundance of fruits and vegetables are harvested and on sale in markets. It's also the hunting season in the alpine regions of Europe delivering wild game. I combined the tender venison fillet, with fresh chanterelles and figs on a slightly spicy and creamy wild game sauce. I like it when the fillet is a bit pink inside – if you do not like it that way, you can cook the meat a little longer – but please not until it's completely dry.
Swiss Knöpfli or Spätzli are made of the same dough and both are used for the same meals. The only difference is that the dough is pressed through a special kind of sieve for the Knöpfli, and cut by hand on a chopping board for the Spätzli. The consistency is not unlike the Italian gnocchi yet only made with plain white flour, eggs, milk, water and salt.
|
4
|
venison fillets |
| 400 g | Fresh chanterelles |
| 4 | Fresh figs |
| 1 |
Onion
|
|
10 ml
|
White wine |
| 30 ml | Game fonds |
| 1 Tbsp | Soy sauce |
| 2–3 | Sprigs of thyme |
| 1 | Red chili pepper |
| 1 tsp | Cornstarch |
| Oil and butter for frying | |
| Salt, pepper for seasoning |
- Preheat the oven to 60° C.
- Carefully clean the chanterelles with a soft brush – I do not wash them; otherwise, they will become soggy.
Wash and quarter the figs. - Dice the onion and cut the chili pepper lengthwise, then fry them together with the thyme in some oil. Deglaze with the white wine and cook until the liquid is reduced by half.
- Then add the game stock and simmer until the sauce is reduced again. Using an immersion blender, puree the sauce in a tall beaker and then pour it back into the pan through a sieve, season to taste and keep warm. If the sauce is a bit thin, you can thicken the sauce with a teaspoon of cornstarch.
- Season the venison fillets with salt and pepper and sauté in a frying pan with a little oil on both sides until the desired cooking level is reached – approx. 5 to 7 minutes. Place on a plate and put them in the preheated oven.
- Heat the chanterelles in a non-stick pan while gently stirring them around. After 3–4 minutes, add some butter and toss the mushrooms in it.
Serving | Take the venison fillets from the oven, slice them up, and arrange on the plates. Place the fig quarters and spoon the chanterelles on top. Briefly, reheat the sauce and spoon over the meat. Serve with fried Swiss Knöpfli.
