Venison in lingonberry sauce
Description
The recipe won't take much time. The main ingredients are venison, mushroom caviar, and hard cheese. Cranberry sauce adds a piquant flavor. Serve hot.
Instructions
- 1
Step 1
1. For cooking, we will need deer tenderloin. Lightly pound the meat with a mallet, then season with pepper and salt.
- 2
Step 2
2. Place the mushroom caviar on top of the meat.
- 3
Step 3
3. Then sprinkle grated cheese on top (the cheese should not have a pronounced flavor), for example, Edamer, Gouda, and so on.
- 4
Step 4
4. Roll the meat into a roll, keeping the stuffing inside. Sear in a pan on both sides until golden brown (start searing the meat seam-side down). Then transfer to the oven for about fifteen minutes at 180 degrees.
- 5
Step 5
5. To the meat juices in the pan where the meat was fried, add tomato pulp and fresh lingonberries (can be substituted with cranberries). Simmer, add salt. The sauce will cook quite quickly, in about five to seven minutes. Strain through a sieve. Now the sauce is ready.
- 6
Step 6
6. Place the meat on a plate and serve with the sauce. Boiled and fresh mushrooms will make an excellent side dish.