Venison Fillet in Vanilla Butter with Blueberry Sauce

Trim the venison fillet, melt 2 tablespoons of clarified butter in a pan, cut open the vanilla bean, scrape out the pulp and cut the pod once.

Add both to the hot fat and brown the meat well on all sides, then place the pan (should be ovenproof) in the oven and cook at 100° for about 20-30 minutes. (Core temperature of the meat should be about 60-65°, then it is still juicy and rosy inside). Let rest briefly in aluminum foil.

For the sauce, melt 2 tablespoons of clarified butter in a pan and caramelize the powdered sugar, add the onion and root vegetables, sauté everything well, pour on red wine, the bottom should be well covered, now add the spices to the pan as well, let everything boil down, pour on again, boil down again, repeat this process until the vegetables are soft and the wine is over.

Then strain everything through a sieve and pour in the game jus, stir in the blueberry syrup and the whipped cream, boil down to a creamy consistency and season again, finally mix in the blueberries but do not boil up any more. Slice the venison fillet and garnish with the sauce. Serve the venison fillet immediately.

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