Fillet of Venison with Saffron Apples and Polenta Hearts

Rating: 3.59 / 5.00 (105 Votes)

Total time: 45 min

Servings: 4.0 (servings)

For the saffron apples:

For the fillets of venison:

For the Polenta Valley:


For the saffron apples, peel the apples, remove the core with a corer, cut into slices about 1 cm thick.

Immediately brush with lemon juice to keep them bright.

Place apple juice, maple syrup, brown sugar and a few saffron threads in a wide, shallow dish, bring to a boil.

Boil down until syrupy.

Reduce heat, add apple slices and cook until soft, about 3 – 4 min. on each side (crisp, don’t overcook!).

For the venison fillets, salt and pepper the meat and cut into even pieces.

Heat olive oil in a pan.

Add the meat to the pan and sear on both sides until hot, about 2 minutes.

Remove from the pan, wrap in aluminum foil and let rest in the oven at 80 – 100 degrees for another 5 minutes.

For the polenta, bring milk-water mixture to a boil with a little salt.

Reduce heat, stir in polenta semolina fluently and cook until soft, stirring constantly, until the mixture separates from the side of the pot.

Remove from heat, spread evenly, about 1 cm thick, on a baking sheet brushed with a little oil.

This is best done with a wooden cooking spoon, dipping it repeatedly in cold water.

Then allow to cool.

Cut out round dumplings (approx. 7 cm in diameter) from the polenta mixture and brown them on both sides in a pan with a little butter.

Arrange the fillets on warmed plates together with the apple slices and the fried polenta.

Pour some of the syrup over the apple slices.

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