Venison tenderloin with cranberry sauce

INGREDIENTS

For meat:

• 200 g venison tenderloin
• Salt
• Pepper
• Fresh thyme
• Oil

For vegetables:

• 50 g broccoli
• 15 g pea pods

For the sauce:

• 30 g honey or maple syrup (50 g sugar can also be used)
• 20 g orange juice
• 20g water
• 120 g cranberries
• Salt
• 1 cinnamon stick
• 1 tbsp finely grated fresh orange peel

For the chickpea cream:

• 240 g chickpeas (canned or cooked)
• 15g olive oil
• 1 tbsp tahini (sesame paste)
• 1–2 tbsp warm water
• Lemon juice (to taste)
• Salt
• Pepper

PRODUCTION PROCESS

Preparing the sauce

• In a saucepan, mix honey (or sugar), orange juice and water, heat until dissolved.
• Add cranberries, salt, and cinnamon stick and cook over medium heat for about 10–15 minutes, stirring constantly, until the sauce thickens.
• Just before serving, stir in freshly grated orange peel to preserve the fresh aroma.

Preparing vegetables

• Cook the broccoli and pea pods in salted boiling water for 1–2 minutes.
• Immediately transfer to a bowl of ice water to keep the vegetables bright and crisp.

Preparing chickpea cream

• Drain the liquid from the chickpeas.
• Put them in a blender, add olive oil and 1–2 tbsp. warm water (for a softer texture).
• Season with lemon juice, tahini, salt and pepper.
• Blend until creamy.

Meat preparation and cooking

• Marinate the venison tenderloin with salt, pepper, and fresh thyme.
• Heat the oil in a frying pan and fry in a very hot pan for 30-60 seconds on each side to form a nice crust.
• Transfer to an oven preheated to 120–140 °C and bake for 8–15 minutes, depending on the desired level of doneness.
• After removing from the oven, let it rest for 5-10 minutes.

DELIVERY

• Place the chickpea cream on a plate and place the sliced ​​venison next to it.
• We season the dish with cranberry sauce and serve blanched vegetables on the side.