John Myers
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Maibock from Klosterberg on Stilmus Vegetables and Celery-chervil-potato Puree
The perfect maibock from klosterberg on stilmus vegetables and celery-chervil-potato puree recipe with a picture and simple step-by-step instructions.
For the sauce:
- 5 Pc. Deer bones with leftover meat
- 0,5 Pc. Celery bulb
- 2 Pc. Carrots
- 1 Pc. Fennel bulb
- 2 Pc. Carrots
- 2 Pc. Onions
- 4 Pc. Garlic cloves
- 1 Pc. Leek
- 300 ml Chicken broth
- 5 Pc. Juniper berries
- 10 Pc. Black peppercorns
- 1 tsp Mustard seeds
- 5 Pc. Fennel seeds
- 3 Pc. Cloves
- 1 tsp Coriander seeds
- 4 Pc. Caraway thyme
- 4 Pc. Rose thyme
- 300 ml Port wine
- 300 ml Red wine
- Oil
- Salt
- Cognac
For the venison ragout:
- 1 kg Deer meat (Schlögel and back)
- 200 g Celeriac fresh
- 1 Pc. Carrot
- 2 Pc. Onions
- 2 tbsp Oil
- 1 tbsp Tomato paste
- 200 ml Red wine
- 4 cl Cognac
- 0,5 liter Chicken broth
- 1 Pc. Bay leaf
- 0,5 tsp Black peppercorns
- 5 Pc. Juniper berries
- 0,5 Pc. Garlic cloves
- 1 disc Ginger
- 1 Pc. Orange zest
- 1 tsp Icing sugar
- 5 tbsp Uhudler vinegar
- 10 g Dark chocolate
- 1 tbsp Currant jelly
- 20 g Butter
For the roll roast:
- 600 g Roe deer
- 20 g Sage
- 20 g Thyme
- 20 g Rosemary
- 3 tsp Mountain pepper
For the venison fillet:
- 4 Pc. Roe deer fillet from May buck
- 1 tsp Stone pine salt
For the stick vegetables:
- 1 Pc. Onion
- 1 kg Fresh stalk jam
- 100 ml Cream
- 30 ml Chicken broth
- Oil
- Salt and pepper
- Nutmeg
For the celery, chervil and potato puree:
- 600 g Floury potatoes
- 200 g Fresh celery
- 3 Pc. Egg yolk
- 2 Pc. Chervil
- Salt and pepper
- Nutmeg
- Flour
- Breadcrumbs
- 2 Pc. Eggs
- For the sauce, sear the venison bones in sufficient oil in a high saucepan. Cut the celery, carrots, fennel, onions and leek into cubes and add. Sear them as well to preserve the roasted aromas. When a dark brown layer has formed on the bottom of the pot, deglaze with port wine and red wine and dissolve the crust in the brew.
- Put juniper berries, peppercorns, mustard seeds, fennel seeds, cloves and coriander seeds in the mortar and press down gently. Then put in a tea sack and add to the brew. Add half of the chicken stock and simmer for a good 8 hours. Pour chicken broth over and over again. Add the rosemary and the two thyme varieties halfway through the cooking time. After about 8 hours of simmering, pour the sauce through a sieve into a saucepan. Bring to the boil again and, if necessary, season with salt and cognac.
- For the venison ragout, remove the tendons from the venison and cut into cubes that are 2-3 cm in size. Peel the celery, carrots and onions and cut into cubes of the same size.
- Fry the venison in oil on all sides. Add the vegetables and tomato paste and fry them as well. Deglaze with cognac and red wine. Let the liquid reduce like a syrup. Then top up with chicken broth until the meat is well covered. Let it stew with the lid closed. After an hour, add the bay leaves, pepper and juniper (best of all, press briefly in a mortar and pour into a tea bag for better sorting)
- After 1.5 hours, remove the meat and strain the sauce using a brisk Lotte. Add the meat again and add the garlic, ginger and orange zest. Let simmer for another 2-3 hours.
- Caramelize the icing sugar in a pan until light brown and deglaze with the Uhudler vinegar. Let it reduce to half.
- Meanwhile let the chocolate melt in the ragout. Add the currant jelly, salt, pepper and vinegar reduction. Stir in butter until it has melted.
- For the roll roast, preheat the oven to 100 g. Remove sinews from the meat and cut it open so that a long, thin layer of meat is created. Brush these with the herbs cut into strips. Then wrap a roll roast and fix it with cooking twine. Rub the roast with mountain pepper and fry briefly and vigorously on all sides. Insert a cooking thermometer in the middle of the roast and cook in the oven until a core temperature of 57 degrees is reached. Then take it out of the oven, set the oven to 60 degrees and after about 5 minutes put the roast back in the oven, where it can stay until serving.
- Fry the venison fillet in oil for about 2 minutes on each side and place in the oven for about 6 minutes. Before serving, cut into equal pieces and season with stone pine salt.
- Wash the stem butter and cut into strips approx. 1 cm long. Peel and dice the onion and sauté in oil in a wok. Then add the stick sauce and sauté with the broth until it has collapsed. Then add the cream and season with salt, pepper and nutmeg. Serve hot.
- For the puree, peel the potatoes and cut into 2 cm cubes. Put in cold, salted water and put on. Cut the celery into pieces of the same size and add to the potatoes as soon as the water boils. Let both boil for 20 minutes. Then drain and put through a potato press. Stir in the egg yolks and the chervil, removed from the stalks and chopped. Season to taste with salt, pepper and nutmeg. Shape the dough into small rolls and bread them in the flour, egg and breadcrumbs. Then fry in hot oil until they are golden brown.
- Now place the stick sauce on a preheated plate. Distribute the fillet pieces evenly on the plates and on the stick jam. Arrange the croquettes and the roast meat as well. Add the sauce to the roll roast. Serve the ragout in an extra bowl.
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