John Myers
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Spiced Saddle of Venison and Braised Shoulder with Peppered Cherries
The perfect spiced saddle of venison and braised shoulder with peppered cherries recipe with a picture and simple step-by-step instructions.
Saddle of venison
- Root vegetable
- Tomato paste
- Wild fund
- Wild jus
- 2 Pc. Saddle of venison fillet
- 2 tbsp Poppy
- 10 Pc. Cubeb pepper
- 2 Pc. Cloves
- 2 Pc. Allspice grains
- 2 Pc. Juniper berries
- 1 tsp Porcini mushroom powder
- 4 tbsp Butter
- 1 shot Rapeseed oil
- 1 pinch Maldon sea salt
- 1 Pc. Rosemary sprig
- 1 Pc. Sprig of thyme
- 2 Pc. Garlic cloves
Cherries
- 200 g Canned cherries
- 100 g Butter
- 25 ml Port red
- 25 ml Cherry juice
- 20 ml Dark cider vinegar
- 10 g Cold butter cubes
- 0,5 tsp Melange Noir
Black bread dumplings
- 3 Pc. Eggs
- 200 g Flour
- Salt
- Nutmeg
- Mineral water
- 2 Pc. Shallots
- 40 g Bacon
- 100 g Black bread
Almond puree
- 200 g Almond kernels
- 150 g Powdered sugar
- 20 ml Amaretto
- Water
- Milk
Deer shoulder
- Fry the shoulder. Take out of the roaster, fry the vegetables. Add tomato paste, deglaze with game stock and game juice. Cook at a mild temperature for about 2 hours. Strain the sauce, reduce it, glaze with cold butter if necessary.
Spiced saddle of venison
- Parry the back fillet and cut it in half across Roast the poppy seeds with the spices in a dry pan, then grind finely in a Möser. Mix with the mushroom powder. Turn the back fillets in it and pat a little.
- Vacuum the spiced fillets in the bag. Cook the rolls in a water bath at 55 degrees for 35-45 minutes. Unpack the fillets and dry them with kitchen paper. Fry briefly on all sides in a mixture of foamed butter and rapeseed oil, salt, garlic and herbs and coat with your own juice.
Cherries
- Carefully pit the cherries, do not remove the stems.
- Melt the butter in a saucepan. Sweat cherries in it, then gradually deglaze with port wine, then with cherry juice and finally with cider vinegar. In doing so, reduce the liquid completely each time before extinguishing again.
- Finally glaze the cherries with ice-cold butter cubes, then sprinkle with melange noir.
Black bread dumplings
- Whisk eggs. Whisk the flour with the eggs, salt, nutmeg and some mineral water. (Consistency of spaetzle dough). Beat the dough by hand with a wooden spoon, repeatedly pulling it from the bottom of the bowl and dropping it. Cover the dough and let it rest for 15 minutes.
- Peel the shallots and cut the bacon into small cubes. Fry in a pan with clarified butter until translucent. Let cool down.
- Cut the black bread into 1 cm cubes. Roast the bread cubes in clarified butter until brown and drain on kitchen paper. Cut the chives into fine rolls and work them into the dough together with the bread, shallot and bacon cubes. Put on salt water. Cut off the dumplings, cook for 1 minute, then let stand on reduced heat for 5-6 minutes. Melt the butter in a pan, fry the dumplings until golden brown.
Almond puree
- Roast the almond nuts in the oven at 160 degrees (top and bottom heat, preheated) for 5-6 minutes. Mix the roasted almond kernels with powdered sugar in a blender for 8 minutes. At the beginning add a little water, a little milk and amaretto, so that a smooth cream is formed (if necessary add water and milk). Just before serving, heat the almond puree in a water bath.
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