Saddle of Venison Fillet with Cranberries with Red Cabbage and Potato and Celery Stalks

Preheat the oven to 100 ° C.

If necessary, remove the tendons from the saddle of venison, wash under cold water and dab off. Rub with salt, pepper and spices. Heat clarified butter in a pan and sear the fillet on all sides for about 1.5 minutes.

Place two sprigs of rosemary in an ovenproof dish and place the fillet on top. Put a meat thermometer in the thickest part of the meat and put the whole thing in the oven. Now reduce the temperature so that the meat reaches a core temperature of 60 ° C.

Cook the fillet in the oven for 3 hours, checking the temperature every now and then. Shortly before serving, switch the oven to 200 ° C and heat the fillet to around 100 ° C. Then remove from the oven, cut diagonally and serve.

Put the cranberries with the water, sugar, cinnamon and red wine in a small saucepan and cook for about 15 minutes. The cranberries burst open and gel by themselves. Season to taste and add a little sugar if necessary. Pour the mixture into glasses and allow to cool.

For the sauce, heat the oil in a large saucepan and add half a tube of tomato paste. Sear the tomato paste and then add the bones. Cut the vegetables into large pieces and add. Sear everything together well and let it stew.

Let the mass crust a little on the bottom of the pot and then deglaze with a bottle of red wine. Put the lid on the pot and cook for several hours. In between, pour in some red wine or some vegetable stock. The longer the sauce sinks, the better it tastes.

When the cooking time is over, pass the sauce through a sieve, bring to the boil and season with salt and pepper. Now continue to cook and reduce the sauce until it has the desired consistency.

Remove the bad outer leaves from the red cabbage. Quarter the cabbage, remove the stalk and cut into fine strips. Dice the onion, heat a little butter in a large saucepan and fry the onion in it. Add the red cabbage and cook for about 10 minutes. Add the red wine, vegetable stock, vinegar, cranberries, cinnamon stick, apple and spices, close the pot and let it boil.

Meanwhile cut into the chestnuts, boil them in salted water for 10 minutes and peel them while still hot. Then add the chestnuts to the red cabbage and cook, remove the cinnamon stick. Check every now and then that there is enough liquid in the pot. After about 1 hour, turn off the stove, season the red cabbage to taste and let it steep a little longer.

For the mashed potatoes and celery, peel the potatoes and celery, cut into cubes and cook in salted water until soft. Then sieve, add the melted butter and cream and coarsely mash. Season to taste with salt, pepper and nutmeg.