Venison fillet on root parsley vegetables, parsley oil, chestnut dumplings, cranberry mulled wine sauce

Ingredients for 20 servings:

• 2 kg saddle of venison, boned
• some salt
• some pepper
• some herbs of Provence, ground pepper
• 6 tbsp clarified butter
• 1 kg parsley root(s)
• 250 g potatoes
• 100 g shallot(s)
• some oil
• 400 ml vegetable stock
• 200 ml cream
• 2 tbsp butter
• 2 bunches of parsley
• Pepper, white
• 200 ml rapeseed oil
• 400 g chestnuts (pre-cooked)
• some salt
• 1 package of dough (ready-made dumpling dough – refrigerated shelf)
• some flour (chestnut flour)
• Salt water, for cooking
• 4 tbsp clarified butter, for frying
• 2 liter game stock
• 1 orange(s), peel
• 2 limes, peel
• 3 garlic cloves
• 100 g cranberries
• 2 bags of mulled wine spice
• 1 sprig(s) rosemary
• 5 tbsp butter

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

Meat: Bone and trim the venison saddle and season with salt, pepper, and Herbes de Provence. Brown in clarified butter. Place on a baking tray and cook in the oven at 80°C (until internal temperature reaches approx. 45°C), then let it rest in the oven at 55°C until ready to serve. PeWuPü: Peel the parsley roots and cut into fine cubes (3 mm), as well as the potatoes and onions. Sauté everything in the oil until translucent. Pour in the stock and cook slowly, stirring constantly, until the vegetables are soft, then stir in the cream and butter, season with salt and white pepper. Parsley oil: Trim the parsley, pick off the leaves, add plenty of oil, and blend as finely as possible. Schupfnudeln: Finely chop the chestnuts and press them through a sieve. Mix the dumpling dough and chestnuts well, thickening with a little chestnut flour if desired. Form the dumplings and simmer in salted water until almost cooked (make a test noodle), drain, and chill. Brown in clarified butter before serving. Sauce: Reduce the stock to 1/4 of its original volume, add the mulled wine spice, let it simmer, and discard the spices. Add the cranberries, season with salt and pepper, and toss with cold butter. Arrange the meat on the puree, drizzle with parsley oil, pour over a little sauce, and serve with the dumplings.