Saddle of Deer on Red Wine Reduction, Parsnip Puree, Broccoli and Pumpkin

For the saddle of deer with red wine reduction:

1. Release the back of the deer from the bone, then parry very cleanly (remove all tendons, fat and skin). Massage the two pieces of back in oil, pepper and salt as well as 10 sprigs of rosemary and thyme each and cover and chill.
2. Fry the detached bones (chopped in portions) in oil for about 10 minutes, turning constantly, then reduce the heat a little. Add the chopped carrots and celery and fry for another 10 minutes. Then add the pressed garlic cloves and tomato paste and let fry. Sprinkle with about 2-3 teaspoons of sugar and stir briefly once. Deglaze with the game stock and reduce for about half an hour. Then fill up the brew with red wine and port wine.
3. Add the juniper berries, allspice and bay leaf to the sauce in a spice bag. Also add the finely chopped rosemary needles and thyme leaves. Put everything together for about 3-4 hours at a low temperature so that it still simmered slightly, reduce. Then fish out the bones and let them reduce further, for approx. 1 hour.
4. Remove about half of the root vegetables with a ladle, roughly mix the rest together with the herbs with a hand blender. Let everything simmer for another hour. The sauce should be reduced to 2-3 liters in the meantime. Now pass through a sieve so that all suspended matter is out of the sauce.
5. Add the chocolate and currant jelly, as well as a good splash of turnip tops, to the sauce, then reduce everything to about 1.5 liters at a medium temperature. The consistency should have become a bit thicker in the meantime. If necessary, season with salt and pepper and season to taste. If the reduction is still too liquid, add very cold butter.
6. Remove the herbs from the saddle of deer and fry in oil on all sides (if necessary, divide the meat). Put the seared saddle of venison in a mold and place in the oven preheated to 150 degrees with a meat thermometer. The meat is ready when a core temperature of 56-58 degrees has been reached, then immediately take it out of the oven, cut open and serve. To do this, cut the meat into equal-sized, not too thick slices, using only the middle pieces, the meat should still be very juicy pink on the inside.
7. To serve, spread the red wine reduction on the plate, place 3 slices per plate on the sauce. Put the sauce on the table in a sauce boat.

For the parsnip puree:

1. Cook the peeled and diced parsnips together with the peeled and diced potatoes, only lightly salt the cooking water.
2. When everything is soft (knife test), pour off a large part of the water, but something should remain in the pot. Mix everything with a hand blender until you get a homogeneous mass. Then add some cream, nutmeg, salt and a little finely ground pepper, mix again.
3. Put the puree in a piping bag and arrange on the plate.

For the caramelized pumpkin:

1. Cut the washed pumpkin into small, equal-sized cubes (max. 5-7 mm edge height). Caramelize the sugar in butter in a small pan, toss the pumpkin cubes in it for about 5 minutes.
2. Pour a pinch of salt on top. Arrange a few cubes (maximum 1 tbsp) as splashes of color on the plate.

For the wild broccoli:

1. Lightly blanch the broccoli in a little salted water (it should still be firm to the bite), rinse in a bowl with cold water and ice cubes so that it retains its color.
2. Fry the broccoli briefly just before serving. Season a little salt and pepper, serve.

For the black nuts:

1. Remove the ends of the nuts and arrange in thin slices.