Vorchdorf Venison Fillet with Porcini Mushroom Sauce, Creamy Polenta, and Almond Broccoli

Recipe for Four People

Polenta:

• 500 ml vegetable broth
• 500 ml milk
• 250 g polenta
• 45 g Parmesan cheese
• 30 g butter
• Salt and pepper to taste

Porcini Mushroom Sauce:

• 800 g porcini mushrooms, sliced
• 250 ml cream
• 100 ml vegetable stock
• 30 g butter
• 1 onion, finely chopped
• Thyme, salt, and pepper to taste

Venison Fillet:

• 600 g venison fillet from Vorchdorf
• A dash of oil for frying
• Salt and pepper to taste

Almond Broccoli:

• 350 g broccoli
• 80 g almond flakes
• 80 g butter
• Salt to taste

Instructions:

1. Polenta Preparation:

   Bring the vegetable broth and milk to a boil in a pot. Gradually add the polenta while stirring, and bring it back to a boil. Let it simmer on low heat for about 10 minutes, stirring occasionally. Grate the Parmesan finely and stir it into the polenta along with the butter. Season with a pinch of salt and pepper.

2. Porcini Mushroom Sauce:

   Melt the butter in a pan and sauté the porcini mushrooms until they start to brown. Add the onion and cook until translucent. Deglaze with cream and vegetable stock, allowing it to reduce. Season with thyme, salt, and pepper.

3. Venison Fillet:

   Season the venison fillet with salt and pepper. Heat a bit of oil in a pan and sear the fillet on all sides for about 3 minutes. Let it rest for 5 minutes before serving.

4. Almond Broccoli:

   Divide the broccoli into florets and cook in salted water until tender-crisp. Shock in ice-cold water to preserve color. Melt butter in a pan and toast the almond flakes until golden brown, adding a touch of salt if desired.

5. Serving:

   Arrange the broccoli on a plate and sprinkle the toasted almonds over the top. Serve alongside the polenta, porcini mushroom sauce, and venison fillet for a delightful meal.