Contents
A beautifully seasonal wild game dish that combines the earthy elegance of venison with autumn flavors like apples, pumpkin, rosemary, and a rich gingerbread-spiced demi-glace. Perfect for cozy fall dinners or showcasing Lithuania’s la chasse traditions.
Ingredients
Venison Filets
- 480 g venison filets
- 1 tbsp unsalted butter
- Salt, to taste
- Freshly ground pepper, to taste
Gingerbread Demi-Glace
- 250 g veal fonds
- 100 g red wine
- 100 g diced onion
- ½ orange, zested and juiced
- 50 g gingerbread (or spiced bread)
- 3 tbsp unsalted butter
- 1 fresh bay leaf
- 1 sprig fresh thyme
- Salt, to taste
- Freshly ground pepper, to taste
Rosemary-Spiced Apples
- 2 apples, peeled and diced
- 1 tbsp unsalted butter
- Pinch of fresh rosemary, minced
Pickled Pumpkin Discs
- 120 g water
- 60 g rice vinegar
- 35 g granulated sugar
- 6 g salt
- Raw pumpkin (enough for 12 thin discs)
Pumpkin Purée
- 425 g pumpkin purée
- Salt, to taste
Instructions
- Prepare the pumpkin purée:Heat the purée in a saucepan and season with salt. Set aside.
- Make the rosemary-spiced apples:Sauté apples in butter over medium heat until almost tender. Sprinkle with rosemary, toss, and remove from heat.
- Pickle the pumpkin discs:Slice pumpkin thin using a mandolin and cut 12 discs. Mix vinegar, sugar, salt, and water in a bowl. Add pumpkin discs and marinate for 15–30 minutes. Drain and pat dry.
- Prepare the gingerbread demi-glace:Sauté onion in butter with bay leaf, thyme, and orange zest until golden. Deglaze with wine and orange juice, reduce. Add veal fonds and gingerbread, simmer until thick. Strain and finish with butter. Season to taste.
- Cook the venison:Preheat oven to 180ºC / 356ºF. Season venison filets with salt and pepper. Sear in butter until browned, then finish in the oven to your desired doneness. Rest for 5 minutes before serving.
- Assemble the dish:Spoon pumpkin purée on each plate. Add rosemary apples. Place venison filets on top. Drizzle with gingerbread demi-glace and garnish with pickled pumpkin discs. Serve immediately.
Notes
Savor the Essence of Autumn with a Wild Game Classic
As golden leaves blanket the forest floor and a crispness fills the air, October marks the arrival of la chasse—the traditional European hunting season. 🍂 This age-old ritual celebrates the bounty of the land, where hunters and chefs alike turn to the forests and fields in search of wild game. Among the stars of this seasonal celebration? Venison—a prized ingredient renowned for its elegant, earthy flavor and deep cultural roots. In Lithuania, as in many parts of Europe, venison isn't just food—it's heritage. Whether enjoyed at a fine dining restaurant or lovingly prepared at home, this lean, flavorful meat offers a connection to the past and a true taste of autumn’s wild side.📜 What Is Venison? A Heritage in Every Bite
The word venison is derived from the Latin venari, meaning “to hunt.” Historically, it referred to any hunted game—deer, boar, or hare—but today, it most commonly describes meat from deer species. One of the most popular types in Europe is roe deer, a delicate and tender variety often featured on traditional la chasse menus. 🦌 Why choose venison?- Lean and protein-rich
- Packed with unique aromas
- Ethically sourced through wild or sustainable hunting practices
- A perfect match for seasonal produce
👃 Aroma Deep Dive: The Flavor Chemistry of Venison
Ever wonder what gives venison its signature complexity? It’s all about the aroma molecules that form during cooking. When raw, venison carries subtle green, grassy aromas. But once heat is applied, a fascinating transformation takes place. Through oxidation and the Maillard reaction (the same process that gives seared meat its delicious crust), the meat develops:- 🍏 Fruity esters
- 🌸 Floral alcohols like geraniol
- 🧀 Cheesy, umami-rich acids
- 🍿 Roasted, nutty notes (like popcorn and caramel)
- 🧅 Savory, sulfur-based undertones with hints of onion
🧑🍳 Perfect Pairings: What Goes Well with Venison?
🍂 Classic Seasonal Pairings
When in doubt, turn to the classics. Venison pairs beautifully with:- Cranberries & apples 🍎
- Butternut squash & pumpkin 🎃
- Celeriac & Brussels sprouts 🥬
- Chanterelles, black trumpets & wild mushrooms 🍄
- Belgian endive & root vegetables
🧪 Modern Aromatic Pairings
Want to elevate your dish beyond tradition? Try these unexpected flavor boosters:- 🌲 Douglas fir pine needles – resinous and aromatic
- 🍯 Buckwheat honey – bold and earthy
- ☕ Colombian coffee – rich and bitter for sauces
- 🍊 Calamansi – citrusy brightness to cut the richness
- 🍸 Rutte’s Old Simon genever – botanical, spicy depth
🧑🍳 Plating the Dish
- Warm the pumpkin purée and spoon a swoosh onto each plate.
- Add a generous heap of rosemary-spiced apples.
- Nestle the venison filet on top.
- Drizzle with the gingerbread demi-glace.
- Garnish with pickled pumpkin discs.
