Venison fillet with potato purée & juniper berry sauce – a game classic for a celebration
A rich, elegant and distinctly Nordic main course that highlights the character of game meat.
- 4 servings
- 14 ingredients
- 10 steps
Venison fillet is a tender and flavourful game meat that's perfect for more festive dinners. The flavour is full yet mild, which makes it easy to pair with classic sides. Here it's served with a smooth mashed potato and an aromatic juniper berry sauce that lifts the meat without overpowering it.
This is a dish that feels timeless and well thought out, perfect for when you want to serve something that both impresses and feels genuine. Several steps can be prepared in advance, which makes the dish manageable even for larger dinners.
Method
- Peel the potatoes and boil until soft in salted water.
- Press the potatoes and stir in butter and milk until smooth. Season with salt.
- Finely chop the shallots and sauté in butter until soft.
- Add the crushed juniper berries and sauté briefly.
- Pour in the red wine and reduce by half.
- Add the stock and let the sauce simmer until it has a rich consistency. Taste and adjust seasoning.
- Season the venison fillet with salt and pepper.
- Sear the meat quickly in butter over high heat.
- Finish cooking to an internal temperature of about 54–56°C.
- Let it rest for 5–10 minutes before carving.
Tips!
Game meat is lean and does best with gentle cooking. Avoid overcooking the venison fillet – rather let the meat rest until it reaches the right temperature.
Want to vary the dish? You can:
• swap the mashed potatoes for celeriac mash • add a splash of cream to the sauce for a rounder flavour • serve with lingonberries or redcurrants • use thyme together with the juniper berries
Back to All recipes
Category: Finer main courses
As the previous dish on the list, Pork Fillet with Fried Oyster Mushroom, Celery Emulsion & Red Wine Sauce pairs well before this game classic. The next recipe continues in the same spirit with Veal fillet with cauliflower purée & lemon butter.
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