Duo of Venison and Beef Fillet with Potato-celery Puree and Serrano Beans

Port wine jus

1. For the port wine jus, a basic sauce must first be cooked. To do this, first roast the veal bones in the oven for 30 minutes. When these have got some color, roast the bones in a large saucepan with vegetable oil for another 60 minutes on a low heat.
2. Now add the chopped leek, celery and the carrots and simmer for about 30 minutes on a low heat. Add tomato paste and roast. Deglaze several times with red wine and allow to reduce. This process can take several hours.
3. Now add the bay leaves and peppercorns. Fill the pot with water and let it reduce again. Season with salt again, strain the sauce through a fine sieve and chill.
4. Let the sugar caramelize in a saucepan and deglaze with port wine. Now you can add the basic sauce and let it boil briefly. Add the cream and bring to the boil as well. If necessary, pass the whole thing through a sieve again.

Mango chutney

1. For the mango chutney, puree a mango with a hand mixer and pass through a sieve. Cut the other mango into small cubes. Caramelize the sugar and deglaze with the balsamic vinegar. Now add the cubes. After about 3-4 minutes add the mango puree and simmer for 5 minutes on a low level.

Serrano beans

1. Bring the water to the boil and add the green beans. Let the whole thing boil for a maximum of 5 minutes and drain. Put the beans back in the pot, mix them with a little savory and butter and leave to cool.
2. Wrap the cooled beans with 2 Serrano slices each. Cut off the ends of the beans. A breading line (flour, egg, breadcrumbs) can now be prepared. Bread the serrano beans twice so that the breading is crispy. Roll the beans in the flour only once. Fry the beans until golden brown in a saucepan with oil or in a deep fryer.

Saddle of venison and beef fillet

1. The meat can be optimally cooked in a sous vide device. To do this, the meat is vacuumed and cooked for about 1.5 hours at 50 degrees.
2. If you don’t have a sous vide device, you can also cook the meat in the oven at a temperature of 80 degrees. You should use a meat thermometer for this. At a core temperature of 50 degrees, you should take the meat out of the oven if you want the medium cooking level. The meat is then briefly seared in a pan with a sprig of rosemary.

Potato and celery puree

1. For the potato and celery puree, dice the celery and potatoes and cook both in milk until soft. Make sure that the milk does not burn or boil over. When the celery and potatoes are tender, drain the milk. Now add the butter and crème fraîche and puree. Season with salt and nutmeg to taste.