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Saddle of Venison Baden-Baden with Juniper Sauce, Bühler Plum Roaster

5 from 2 votes
Total Time 3 hours
Course Dinner
Cuisine European
Servings 5 people
Calories 168 kcal

Ingredients
 

Saddle of venison

  • 1 Clove
  • 2 Juniper berries
  • 1 Bay leaf
  • 2 tsp Salt
  • 1 tsp Orange zest
  • 1 Saddle of venison
  • 2 tbsp Peanut oil
  • 200 g Chanterelles

Juniper sauce

  • 1 tbsp Peanut oil
  • 1 Onion
  • 1 Carrot
  • 2 tbsp Tomato paste
  • 1 tbsp Sugar
  • 750 ml Pinot Noir
  • 0,25 Fresh celery
  • 1 Leek
  • 2 tsp Rose hip pulp
  • 1 Orange peel
  • 8 Juniper berries
  • 1 Clove
  • 1 Sprig of thyme
  • 1 Bay leaf
  • 6 Peppercorns
  • 5 Black Forest bacon air-dried

Jerusalem artichoke chartreuse

  • 1 tbsp Salt
  • 400 g Beans
  • 1 tbsp Butter
  • 1 kg Jerusalem artichoke fresh
  • 400 ml Cream
  • 1 Sprig of thyme
  • 250 g Grated Emmental
  • 1 pinch Pepper
  • 1 pinch Nutmeg
  • 1 pinch Cumin

Lingonberry jelly

  • 330 ml Lingonberry fruit juice
  • 75 g Sugar
  • 7 sheet Gelatin

Williams pear

  • 2 Williams pears
  • 100 g Sugar
  • 100 ml White wine
  • 0,5 Cinnamon stick
  • 0,25 Vanilla pod

Plum roaster

  • 10 Frozen plums
  • 100 g Sugar

Instructions
 

Saddle of venison

  • For the saddle of venison, use a mortar to make a wild seasoning from salt, cloves, juniper berries, bay leaf and orange peel.
  • Release and parry the saddle of venison. Set aside the bones and the paring for the sauce.
  • Flavor the saddle of venison with the game spices, wrap in several layers of cling film and tie the end of the roll tightly with kitchen twine, so that a tight roll is created and the saddle of venison has a round shape.
  • Then cook the saddle of venison in a Sous-Vide water bath at 58 ° C for 30 minutes. (alternatively choose another cooking method)
  • After 30 minutes, take the saddle of venison out of the water bath, unpack and pat dry with kitchen paper. Sear the saddle of venison in a hot pan with peanut oil briefly on all sides and place in aluminum foil for 10 minutes to rest. Now cut the deer into medallions about 4 cm in size.

Juniper sauce

  • For the juniper sauce, first cut the bones into large pieces and roast them in a large pan with peanut oil, then add the paring, the roughly chopped onion with skin and some roughly chopped carrots and roast.
  • Now stir in the tomato paste with sugar, also briefly toast and deglaze with red wine. Let the red wine reduce completely and pour in red wine again and again until everything is used up.
  • Add a small piece of diced celery and leek. When the wine is completely reduced, top up everything with about a liter of water.
  • Press on the spices, juniper, clove, thyme, bay leaf, orange peel and peppercorns and add to the sauce. Also add the rosehip puree, season with salt and pepper and leave to stand for at least 2 hours with the lid open. Then strain the reduced sauce and thicken with flour butter.
  • For the bacon stick, cut the bacon slices into triangles, place them between baking paper and place under the hot saucepan with the sauce. This will make the bacon nice and crispy and stay smooth. After about 30 minutes, put in the oven to finish cooking.

Jerusalem artichoke chartreuse

  • For the Jerusalem artichoke chartreuse, put about a handful of salt in a pot of water and boil the beans in this water for 5 minutes and soak in ice water.
  • Coat five serving rings with a diameter of 5 cm thickly with butter. Cut the beans to the height of the serving rings and line the rings with the beans.
  • Bring the cream to the boil in a saucepan and reduce it by half, then add the sprig of thyme. Peel the Jerusalem artichoke, cut into thin slices and cook in the cream until al dente. Season with salt, pepper, nutmeg and cumin.
  • Finally, grate the cheese and fold part of it into the vegetables. Put the vegetables in an ovenproof baking dish and sprinkle with cheese. Bake in the oven at 180 ° C for about 20 minutes.
  • Let the Jerusalem artichoke mixture cool down and cut it out with a round cutter so that it fits into the bean-lined food rings. Fill all 5 bean rings like this and bring them back to temperature in the oven at 160 ° C for about 10 minutes.

Lingonberry jelly

  • For the cranberry jelly, bring the cranberry juice to the boil together with the sugar and mix with the gelatine. Now pour the juice into a mold lined with cling film about 1.5 cm high and let it gel.
  • When the mass is solid, cut cubes with an edge length of 1.5 cm.

Williams pear

  • Make a brew for the Williams pear from sugar, water, white wine and the spices and reduce it to about half.
  • Cut the Williams pears into cubes, also with an edge length of 1.5 cm, vacuum seal together with the spice stock in a vacuum bag and cook in a Sous-Vide water bath (75 ° C for 1 hour).

Plum roaster

  • For the plum roaster, scratch the skin of the still frozen plum halves into a diamond shape. Place in a pan with a medium handle and sprinkle with a little sugar. Now let the sugar caramelize with the help of a bunsen burner. Sprinkle with sugar again and repeat three times.

Serving

  • To serve, fry the chanterelles in butter in a pan. Arrange a sauce on the plate, place the roe deer and the stewed plums on it. Next to it the Jerusalem artichoke chartreuse. Remove the ring just before serving.
  • Arrange the cranberry and pear cubes in a checkerboard fashion. Spread the chanterelles on the plate and garnish with the bacon stick.

Nutrition

Serving: 100gCalories: 168kcalCarbohydrates: 14.2gProtein: 6.4gFat: 7.8g
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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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