Fillet of Maibock with Celery Puree and Red Wine Shallots

5 from 9 votes
Prep Time 1 hr
Cook Time 20 mins
Rest Time 5 mins
Total Time 1 hr 25 mins
Course Dinner
Cuisine European
Servings 6 people
Calories 194 kcal


  • 1,4 kg Saddle of venison released
  • 1 Pc. Celery bulb
  • 1 Pc. Potato
  • 250 g Shallots
  • 100 g Parmesan
  • 1 tbsp Flour
  • 200 g Red wine
  • 2 tbsp Sugar
  • 1 Pc. Parsnip fresh
  • 1 Pc. Beetroot
  • 1 Pc. Sweet potato
  • 1 bunch Thyme
  • 3 tbsp Olive oil
  • 100 g Lardo
  • 2 Pc. Rosemary sprigs
  • 150 ml Rapeseed oil


  • Free the saddle of venison from the bones of silver skin and possibly sinews. Season with salt and pepper and set aside.
  • Peel and quarter the shallots and sauté in olive oil. Deglaze with red wine and reduce the whole thing by half. Stir in the sugar and let it rest.
  • For the puree, peel the celery and potatoes and chop them into small cubes. Bring the whole thing to a boil in a saucepan with water and stock. As soon as the vegetables are cooked, process them into a puree and season with a little butter. If necessary, add salt.
  • For three kinds of vegetables, slice the beetroot, the sweet potato and the parsnip about 1 cm thick. Put the vegetables in different bowls. Mix the Parmesan, salt, pepper and thyme with the olive oil. Now bathe the vegetables in it and then dust with flour. The vegetables can now be fried in plenty of rapeseed oil.
  • Cover the fillet with 1-2 sprigs of rosemary, cover with wafer-thin strips of lardo (Italian pork belly). Grill the fillet on both sides on the gas grill for about 3-4 minutes. Then let it rest for about 3 minutes.


Serving: 100gCalories: 194kcalCarbohydrates: 3.5gProtein: 14.6gFat: 13.1g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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