The recipe

Roasted Fillet of Venison and Cooked Cranberries

Accompany your Roasted Fillet of Venison with Cooked Cranberries
Roasted Fillet of Venison
  • 200 g of Venison Filet
  • Lime
  • 1 tablespoon of honey
  • 300 g of celeriac
  • 50 g of Didden Cooked Cranberries
  • 10 cl of brown background and port
  • 150 g of mushrooms
  • Cut the celeriac into tubes 5 cm long by 3 people.
  • Cook in a little water and butter covered.
  • Stain the net on each side in a pan and bake 4-5 minutes at 180 °C.
  • Prepare the sauce, heat the brown background and then add the lime juice and honey.
  • Lasser halve.
  • Empty tubes celery, chop the flesh thus extracted and season.
  • Stuff tubes with celeriac and Cooked Cranberries.
  • Sauté the mushrooms over high heat 10 to 15 min, pepper and salt.

Enjoy your meal!


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