John Myers
Ingredients for 5 servings:
- ½ celery
- 2 onions
- 6 carrots
- 500 ml Game stock
- 500 ml red wine
- 50 ml peanut oil
- 2 bay leaves
- 10 juniper berries
- Allspice
- 4 beef bones
- 300 g venison prime rib (if venison is not available, beef will also work)
- ½ tube(s) tomato paste
- 80 g butter, cold
- salt and pepper
- Paprika powder, hot
- 1 kg venison loin
- 30 g hazelnuts
- 4 tbsp butter
- 20 g breadcrumbs
- 2 garlic cloves
- Olive oil for frying
- 200 g wild strawberries
- 70 g sugar
- ½ lemon(s)
- 1 pinch of chili powder
- 10 potatoes
- 200 ml milk
- 2 beetroots
- 5 portions of fresh red cabbage
- nutmeg
- salt and pepper
- 5 king oyster mushrooms
- salt and pepper
- 1 apple
Instructions
Working time approx. 1 hour 30 minutes; Cooking/baking time approx. 6 hours 35 minutes; Total time approx. 8 hours 5 minutes
from the show “The Perfect Dinner” on VOX from 10.06.2020
Preparing the jus: Peel the celery, carrots, and onions, then sear them with the peanut oil in a large pot. Add the bones and ribs and sear them as well. Once sufficiently roasted, add the tomato paste and sear them again. Deglaze with the red wine and simmer over medium heat for a long time. Add the spices and top up with a little water every now and then. The jus takes time and needs to be topped up from time to time. After about 4-5 hours, strain it through a sieve. Before serving, thicken the jus with cold butter. Preparing the venison loin: Place the chopped hazelnuts, butter, and breadcrumbs in a bowl and press the garlic cloves over them. Blend everything into a paste and refrigerate. First, trim the venison loin (remove any silver skin). Heat a little olive oil in a suitable pan and sear the loin for about 3 minutes on each side. Preheat the oven to 100°C, place the wire rack in the middle of the oven, and place a baking sheet underneath to collect any cooking juices. After searing, cook the venison in the oven for about 35 minutes. Then remove it from the oven and spread the crust mixture evenly over the top. Then gratinate it over high top heat for about 5 minutes. When the crust turns golden yellow, remove it, let it rest, and then slice it. Prepare the jam: Melt a heaped amount of sugar in a frying pan or saucepan and let it caramelize slightly. Use half a lemon (cut-side down) skewered on a fork to spread the hot mixture. Add the strawberries, then the chili powder, and let everything simmer for 20 minutes. Mix well and then let it cool in a jar. Later, pour the jam over the buttered apples. Prepare the purée: Peel the potatoes and cook in a saucepan for about 20-25 minutes. When cooked, drain the water and mash. Add milk to desired consistency and stir through. Season with nutmeg, salt, and pepper. Finely chop the fresh red cabbage and stir in. Puree the beets in a blender and stir into the puree until the desired red color is achieved. Prepare the side dishes: Cut the king oyster mushrooms into even slices and fry in butter. Season with salt and pepper to taste. Peel the apple and cut into wedges, then fry in butter. Florian prepared this recipe as a main course on the show “The Perfect Dinner” – Day 3 in Lübeck – on Wednesday, June 10, 2020.
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