Venison Fillet Ciabatta with Port-Braised OnionsPhoto: Mathias Neubauer

Venison Fillet Ciabatta with Port-Braised Onions

Name: Venison Fillet Ciabatta with Port-Braised Onions
Total time: 40 min
Yield: 4 servings
Ingredients: 1–2 tbsp espresso pepper seasoning mix (see below); 4 venison fillets (e.g. roe deer or red deer, 60–80 g each); 5–6 tbsp melted butter; 3 red onions; 1–2 tbsp honey; ¼ tsp fine sea salt; juice of ½ lemon; 50 ml white port wine; pickled cranberries (see below); 100 g basic mayonnaise (see below); 1 ciabatta (preferably freshly baked); sea salt flakes and pepper for seasoning; Espresso Pepper Seasoning Mix (approx. 5 tbsp):; 1 tbsp espresso beans; 1 tbsp black pepper; 1 tsp cubeb pepper; 1 tsp dried thyme; 1 tsp coarse sea salt; 1 tsp brown cane sugar; Basic Mayonnaise (approx. 250 ml):; 1 egg (medium); 1 tsp medium-hot mustard; juice of ½ lemon; ¼ tsp fine sea salt; black pepper; 200 ml rapeseed or sunflower oil; Pickled Cranberries:; 400 ml water; 200 g honey; 2 kaffir lime leaves

Recipe by Weber from the book: „Weber’s Diamond Edition“

Game doesn't always have to be a big festive feast. In this sandwich, tender venison fillets (roe or red deer) feature a spicy crust of espresso and pepper. They are seared hot and fast on the grill and served on toasted ciabatta. Paired with red onions braised with honey and white port, along with a mayonnaise made with pickled cranberries. Sweetness, acidity, and the roasted aromas of the meat complement each other perfectly. An autumn dish with a wow factor that is nevertheless easy to prepare.

Time

40 min

Servings

4 servings

Difficulty

easy

Ingredients

1–2 tbsp espresso pepper seasoning mix (see below)
4 venison fillets (e.g. roe deer or red deer, 60–80 g each)
5–6 tbsp melted butter
3 red onions
1–2 tbsp honey
¼ tsp fine sea salt
juice of ½ lemon
50 ml white port wine
pickled cranberries (see below)
100 g basic mayonnaise (see below)
1 ciabatta (preferably freshly baked)
sea salt flakes and pepper for seasoning

Espresso Pepper Seasoning Mix (approx. 5 tbsp)

1 tbsp espresso beans
1 tbsp black pepper
1 tsp cubeb pepper
1 tsp dried thyme
1 tsp coarse sea salt
1 tsp brown cane sugar

Basic Mayonnaise (approx. 250 ml)

1 egg (medium)
1 tsp medium-hot mustard
juice of ½ lemon
¼ tsp fine sea salt
black pepper
200 ml rapeseed or sunflower oil

Pickled Cranberries

400 ml water
200 g honey
2 kaffir lime leaves
2–3 green cardamom pods
2 cloves
1 vanilla pod
a pinch of grated tonka bean
250 g halved cranberries

Equipment

cast-iron grill pan

Preparation

1
For the cranberries, bring all ingredients except the cranberries to a boil. Simmer the cranberries in the liquid for 1–2 minutes. Kept tightly sealed, they will keep for up to two weeks.
2
For the mayonnaise, place the egg, mustard, and lemon juice in a tall mixing beaker and season with salt and pepper. Using an immersion blender, work in the oil—first drop by drop, then in a thin stream. Chill.
3
For the seasoning mix, coarsely grind all ingredients in a mortar.
4
Prepare the grill for direct high heat (200–220 °C). Pre-heat the grill pan with the lid closed for 6–8 minutes.
5
Remove the silver skin from the fillets with a sharp knife. Brush both sides of the fillets with 1–2 tbsp of butter, sprinkle with the seasoning mix, and leave to marinate covered for approx. 10 minutes at room temperature.
6
Peel the onions, halve them, and slice them into strips. Add the honey to the grill pan and sear the onions in it with the lid closed for 4–5 minutes. Season with salt, deglaze with lemon juice, and pour in the port wine. Braise with the lid closed until the liquid has evaporated.
7
Briefly drain half of the cranberries and mix with 100 g of mayonnaise.
8
Quarter the ciabatta crosswise and slice open. Brush the cut sides with the remaining butter and toast for 1–2 minutes with the lid closed. At the same time, grill the fillets for 3–4 minutes, turning once, until they reach a core temperature of 56–58 °C. Let the fillets rest for 2–3 minutes.
9
Spread the bottom halves of the bread with cranberry mayo and distribute half of the onions over them. Slice the fillets diagonally into 1 cm thick slices, season with sea salt flakes and pepper, and place on top of the onions. Top with the remaining onions and drained cranberries.

Tip

Venison fillet is very lean and dries out quickly. A grill thermometer is especially worth using here: remove the fillets from the grate as soon as they reach 56 °C. They will continue to cook slightly while resting.

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