John Myers
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Saddle of Deer Fillet with Hazelnut Crust, Red Puree, Butter Apple with Strawberry Jam
The perfect saddle of deer fillet with hazelnut crust, red puree, butter apple with strawberry jam recipe with a picture and simple step-by-step instructions.
Jus:
- 0,5 Pc. Celery
- 2 Pc. Onions
- 6 Pc. Carrots
- 500 ml Wild fund
- 500 ml Red wine
- 50 ml Peanut oil
- 50 ml Olive oil
- 2 Pc. Bay leaves
- 10 Pc. Juniper berries
- Pimento
- 4 Pc. Beef bones
- 300 g Prime rib (venison or beef)
- 100 g Tomato paste
- 80 g Butter
- Salt
- Pepper
- Rose peppers
Saddle of deer with hazelnut crust:
- 1 kg Deer back fresh
- 30 g Hazelnuts
- 4 tbsp Butter
- 20 g Breadcrumbs
- 2 Pc. Garlic cloves
- Olive oil
Strawberry jam:
- 200 g Forest strawberries
- 70 g Sugar
- 0,5 Pc. Lemon
- Chili powder
Red puree:
- 10 Pc. Potatoes
- 200 ml Milk
- 2 Pc. Beetroot
- Fresh red cabbage
- Nutmeg
- Salt
- Pepper
Side dishes:
- 5 Pc. King oyster mushrooms
- 40 g Butter
- Salt
- Pepper
- 1 Pc. Apple
Jus:
- Peel the celery, carrots and onions, fry them in a large saucepan with the peanut oil. Add the bones and ribs and fry them too. After roasting sufficiently, add the tomato paste and fry again.
- Deglaze with the red wine and simmer for a long time over medium heat. Add the spices and keep topping up with a little water. The Jus takes time and has to be replenished again and again. Pass through a sieve after approx. 4-5 hours. Tie the jus with cold butter before serving.
Saddle of deer with hazelnut crust:
- Put the chopped hazelnuts with the butter and breadcrumbs in a bowl, press the garlic cloves over it. Process the whole thing into a mass and put in a cool place.
- Parry the back of the deer (remove the silver skin). Heat a little olive oil in a suitable pan and fry the back for about 3 minutes on each side.
- Preheat the oven to 100 ° C, place the wire shelf on the middle rack and slide in a baking sheet underneath to catch the juices. After searing the venison, let it cook in the oven for about 35 minutes.
- Remove and distribute the crust mixture evenly on the top. Then gratinate on high top heat for approx. 5 minutes. When the crust is golden yellow, remove it, let it rest and cut open before serving.
Strawberry jam:
- Melt the sugar piled up in a frying pan or saucepan, let it caramelize a little. Use half a lemon skewered on a fork to distribute the hot mixture. Add the strawberries and some chili powder, simmer for 20 minutes. Mix well, fill into a glass and let cool down. Later pour the jam over the butter apples.
Red puree:
- Peel the potatoes and cook in a saucepan for about 20-25 minutes. When they are done, drain the water and mash the potatoes. Fill up with milk according to the desired consistency and stir. Season to taste with nutmeg, salt and pepper. Finely chop the fresh red cabbage and stir in.
- Puree the beetroot in a blender and stir into the puree until the desired red color is obtained. Season again to taste.
Garnish:
- Cut the king oyster mushrooms into even slices and fry in butter. Season to taste with salt and pepper.
- Peel the apple and cut into wedges, then fry in butter.
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