Reindeer, Venison or Beef With Mushrooms and Berry Sauce
- Total Time
- 1 hour 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1¾cups beef or veal stock
- 1chopped shallot
- 1¾cups sweetened cranberry juice
- Juice of 1 lemon
- 2teaspoons sugar
- 10whole, peeled shallots
- Salt and pepper to taste
- 2stalks celery, each cut into 5 pieces
- 1tablespoon butter
- 2teaspoons cornstarch
- ¾cup cream
- ½cup lingonberries, raspberries or cranberri
- 4tablespoons butter
- 1½pounds mushrooms, finely chopped
- 3shallots, finely chopped
- Salt and pepper to taste
- 4pounds fillet of reindeer, venison or beef
- 2tablespoons vegetable oil
For the Sauce
For the Meat
Nutritional analysis per serving (10 servings)
470 calories; 20 grams fat; 9 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 2 grams polyunsaturated fat; 28 grams carbohydrates; 5 grams dietary fiber; 15 grams sugars; 45 grams protein; 1100 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
To make the sauce, combine the stock, shallot and 1 cup of the cranberry juice in a small saucepan. Simmer until reduced to about ⅓ cup. It will be very thick and syrupy. Set aside.
- Step 2
In another small pan, combine the remaining ¾ cup cranberry juice, lemon juice and sugar and bring to a boil. Add the whole shallots, season with salt and pepper, cover the pan and simmer until the shallots are tender, about 15 minutes. Set aside.
- Step 3
Sauté the celery in the butter until crisp-tender. Add the celery to the pan with the reduced stock, along with the whole shallots and the juice they cooked in. Set aside.
- Step 4
To make the meat, melt 2 tablespoons of the butter in a large skillet over medium-high heat and add half the mushrooms and half the shallots. Season with salt and pepper and cook, stirring frequently, until all the moisture from the mushrooms has evaporated, about 10 minutes. Transfer to a bowl. Wipe out the skillet, melt the remaining butter and season and cook the remaining mushrooms and shallots.
- Step 5
Preheat the oven to 400 degrees. (If using beef fillet, which is much larger and thicker than reindeer or venison, have your butcher tie it and cut it into at least 2 sections.) Using the handle of a heavy wooden spoon, make a tunnel as wide as possible through each piece of meat. Fill with the mushroom mixture.
- Step 6
Season the meat well with salt and pepper. Heat the vegetable oil in a large ovenproof skillet or roasting pan over high heat. Sear the meat on all sides. Transfer to the oven and roast until medium rare (about 8 minutes for reindeer and venison; longer for the beef fillet). Remove and allow to rest for 10 minutes.
- Step 7
To finish the sauce, dissolve the cornstarch in 1 tablespoon of water and add it and the cream to the saucepan. Simmer for a few minutes, stir in the berries and season with salt and pepper. Thin with more stock if necessary.
- Step 8
Slice the meat and serve it with the sauce.
Private Notes
Comments
I butterflied a small venison roast, stuffed it with the mushroom mixture and tied it. In the sauce, I used part tart cherry juice and dry red wine, because that's what I had on hand. Even though I cut the recipe in half, I still had leftover mushroom mixture, so I just put it in the sauce. Aside from that, I followed the recipe and we had a wonderful Christmas supper! All of us gave it 5 stars. This is a keeper.
We had a venison roast to prepare and I was looking for a sauce to go with the meat. I didn’t have any mushrooms and prepared just the shallot-cranberry sauce. We cooked the meat by searing it and roasting it at a low temperature for almost 2 hours. The meat was cooked perfectly and the sauce was delicious!
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