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Roasted Saddle of Venison with Celery and Wild Broccoli (Amira and Oliver Pocher)

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Roasted Saddle of Venison with Celery and Wild Broccoli (Amira and Oliver Pocher)

The perfect roasted saddle of venison with celery and wild broccoli (amira and oliver pocher) recipe with a picture and simple step-by-step instructions.

Saddle of venison:

  • 700 g Saddle of venison released
  • 100 g Butter
  • 1 Pc. Clove of garlic
  • 3 Pc. Sprigs of thyme
  • 2 Pc. Allspice grains
  • 4 Pc. Juniper berries
  • 6 Pc. Wild broccoli sticks
  • Black pepper
  • Fleur de sel
  • Vegetable oil
  • 100 ml Wild fund
  • 1 shot Port wine
  • 1 shot Balsamic vinegar
  • 1 tsp Strength

Celery orange puree:

  • 700 g Celery root
  • 50 g Potatoes mainly waxy
  • 400 ml Vegetable broth
  • 150 g Creme fraiche Cheese
  • 80 g Butter
  • 1 Pc. Organic orange
  • 1 pinch Nutmeg

Chocolate earth:

  • 150 g Panko
  • 100 g Butter
  • 2 tsp Cocoa powder
  • 0,5 tsp Sugar
  1. Put 100 ml of game stock in a saucepan and reduce to 1/3.
  2. Grind the spices and fry them in the pan with butter.
  3. Cut the saddle of venison into three parts and pull it through the seasoning butter. Put in a bowl at 100 degrees in the oven.
  4. Peel the celery and potatoes and cut into cherry-sized pieces. Cook in the vegetable stock until cooked. Pour off the celery and potatoes, save the stock to adjust the consistency of the puree if necessary. Add the crème fraîche. Puree in a blender. Flavor with orange peel.
  5. Melt 150 g butter in another pan and brown the panko. Sprinkle cocoa powder on top. Drain on kitchen paper and season with salt.
  6. Season the broccoli with a little salt and sugar and slowly cook until firm to the bite in a pan at a low temperature, add a little butter. Turn the broccoli in between.
  7. Season the reduced game stock with port wine and balsamic vinegar. Season to taste with salt and pepper, thicken with starch.
  8. Fry the deer all around in the pan with a little oil.
  9. Season the puree with salt and nutmeg.
  10. Scatter chocolate earth at the bottom of the plates. Put the puree next to it, place the slices at an angle. Place a piece of broccoli next to it. Drizzle with a little sauce.
  11. Image rights: Wiese Genuss
Dinner
European
roasted saddle of venison with celery and wild broccoli (amira and oliver pocher)

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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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