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Le Cordon Bleu News, 09/13/2012
Venison fillet with juniper, spiced wine with chestnuts, vegetable “chartreuse”
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About this recipe

Discover ground juniper, commonly used with game meats as it successfully balances their strong flavor, and the technique for making a vegetable “chartreuse”.

Recipe - Venison fillet with juniper, spiced wine with chestnuts, vegetable “chartreuse”

Serves: 6

Preparation time: 45 - 60 minutes

In this recipe:

  • venison fillet
  • juniper berries
  • chestnuts
  • Bordeaux wine



Principal ingredients
1 kg venison fillet
1 tbsp ground juniper berries
salt, pepper
olive oil
400 g chestnuts
Spiced wine
1 liter Bordeaux wine
1 tsp grated nutmeg
1 tsp ground cinnamon
1 tsp ground ginger
3 cloves
Light caramel
30 g sugar
200 ml veal stock
salt, pepper
Vegetable “chartreuse”
1/2 cabbage
1 carrot
1/4 turnip
150 g French green beans
300 g sweet potatoes
100 g butter
1 packet micro salads Mustard Cress
1 packet micro salads Rock chives®
1 packet micro salads Bean Blossom

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  1. Venison fillet: Trim the venison fillet, and coat with the ground juniper berries, salt and pepper. Sear the fillet in olive oil in a hot pan, and cook to desired degree of doneness. Leave to rest.
  2. Chestnuts: Place the chestnuts in cold water and bring to the boil, simmer 15 to 20 minutes. Drain and peel the chestnuts while hot.
  3. Spiced wine: Bring the Bordeaux wine to the boil, add the spices, and infuse. Prepare a light caramel with the sugar. Stop the cooking process by adding the spiced wine to the caramel, simmer until reduced by two-thirds. Add veal stock and the chestnuts; cook until the sauce is reduced and the chestnuts cooked and imbibed with spiced wine. Decant the chestnuts and set aside. Rectify the liaison and seasoning of the sauce.
  4. Vegetable “chartreuse”: Cut the remaining 100 g of chestnuts into a medium dice. Blanch the cabbage leaves. Cut the carrots and turnips into bâtonnets and blanch. Blanch the French green beans. Cook the sweet potatoes, drain and purée with a vegetable mill. Add the butter, season. Assemble the chartreuse: Spread a thin layer of sweet potato purée onto a blanched cabbage leaf, arrange 5 green beans interspersed with carrot and turnip bâtonnets and in the middle a line of chestnut dice. Roll and wrap in plastic film. Repeat the process to obtain 6 rolls. Steam to complete cooking. Slice the vegetable “chartreuse” to form a harmonious presentation that will sit neatly on the plate.
  5. Cut the venison fillet into medallions or on a bias.
  6. To serve: Pour the spiced wine onto the center of plates. Add the piece of venison and place the vegetable “chartreuse” on the other side. Add a spiced wine imbibed chestnut. Decorate with micro salads.

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