Venison Fillet with Autumnal Fruits

Name: Venison Fillet with Autumnal Fruits (Lomo de Ciervo o Corzo con Frutas Otoñales)
Cuisine: Spanish
Ingredients: 1 tbsp olive oil; 4 x 2.5 cm/1 inch thick venison fillet steaks, at room temperature.; Salt and freshly ground black pepper; Salt and freshly ground black pepper; 1 quince or pear, peeled, diced and tossed in the juice of 1 lemon; 1 quince or pear, peeled, diced and tossed in the juice of 1 lemon; 1 quince or pear, peeled, diced and tossed in the juice of 1 lemon; 3 tbsp sugar; 400 g/14 oz firm, tasty potatoes such as Roseval or Pink Fir Apple, peeled or not, it’s up to you; 400 g/14 oz firm, tasty potatoes such as Roseval or Pink Fir Apple, peeled or not, it’s up to you; 400 g/14 oz firm, tasty potatoes such as Roseval or Pink Fir Apple, peeled or not, it’s up to you; 400 g/14 oz firm, tasty potatoes such as Roseval or Pink Fir Apple, peeled or not, it’s up to you; 8 baby carrots, peeled and trimmed or 4 carrots, sliced; 8 baby carrots, peeled and trimmed or 4 carrots, sliced; 8 florets of broccoli or cauliflower; 8 florets of broccoli or cauliflower; A few leaves of Savoy cabbage, finely shredded; 8 cooked chestnuts, peeled and finely sliced; 12 roasted hazelnuts; A handful of berries such as raspberries, blackberries or redcurrants; A handful of berries such as raspberries, blackberries or redcurrants; A handful of berries such as raspberries, blackberries or redcurrants; A handful of berries such as raspberries, blackberries or redcurrants

Lomo de Ciervo o Corzo con Frutas Otoñales

Preparation info

Difficulty
Easy

Appears in

The Food of Northern Spain

By Jenny Chandler

Published 2005

About

Game is usually quite a hefty dinner option, especially in Spain where it’s often served with rich, dark sauces. This combination of seared venison with steamed vegetables, quince, berries and nuts is pure simplicity. Having waddled in to the fabulous Restaurante Las Duelas in Haro, Rioja, after a hard day of wine tasting and tapas sampling, the dish seemed so refreshingly light.

The chef, Juan Nales, prepares incredibly clean, modern food in marked contrast

Ingredients

Europe
Spain
Galicia
Haro
Navarre
Asturias
Dinner
Mediterranean
Microwave
Autumn
Catalonia
Gluten-free

Ingredients

Method