Jasmine Saddle of Venison with Spicy Caribbean Choco Sauce from Overseas

Wash and peel the carrots. Peel the onions. Wash and peel celeriac. Cut the carrots, onions and celery into pieces about 2 cm in size.

Wash bones. Heat 1 tbsp rapeseed oil and roast the bones in it over medium heat until light brown. Add the vegetables and fry for 3-4 minutes until light brown. Pour in approx. 500ml of wine and let it boil down completely. Pour in another 500 ml of wine and reduce by half. Add the chilli pepper and 2 bay leaves and cook over a low heat for about 2 hours.

Pour the stock through a fine sieve and reduce to 250 ml. Let it steep for at least an hour. Warm up briefly before serving, chop the chocolate and stir in just before serving.

Peel the shallots, leaving the roots to stand. Halve the shallots lengthways. Heat 3 tbsp butter in a saucepan. Sauté shallots in it until translucent.

Pour in the rest of the red wine and port wine and bring to the boil. Add the cloves, 1 cinnamon stick and 2 bay leaves to the saucepan. Salt and pepper the shallots, cover and cook over a low heat for about 40 minutes.

In the meantime, dice the dried plums and stir into the shallots after 30 minutes. The red wine shallots taste best hot or at room temperature.

Preheat the oven to 180 degrees with top and bottom heat. Melt approx. 50 g butter in a saucepan over low heat.

In the meantime, peel the potatoes and slice them into fine slices. Squeeze out 1 clove of garlic and add. Salt & pepper (from the mill). Brush a muffin tin with the melted butter. Add 8 small sprigs of thyme each.

Place the potato slices on top in a stack and press firmly. Bake in the middle shelf for about 45 minutes at 180 degrees until the potatoes are crispy. The stacks look decorative if you turn them over while serving.

Heat rapeseed oil in a pan over medium heat (iron pans are best because they have an optimal heat and aroma behavior). Add the saddle of venison fillets and fry them brown for approx. 4 minutes on each side.