John Myers
Contents
show
Ingredients
- 1 kg Saddle of venison released
- 1 kg Carrots
- 5 cm Ginger
- 1 Pc. Kohlrabi
- 200 g Creme fraiche Cheese
- 250 ml Cooking cream 15%
- 2 tbsp Balsamic cream
- 200 ml Milk
- 400 ml Cranberries from the glass
- 250 ml Red wine
- 3 tsp Vegetable broth
- Salt
- Black pepper
- 1 Pc. Onion
- 1 Pc. Apple
- 1 Pc. Clove of garlic
- 1 bunch Rosemary
- Rapeseed oil
- 2 Handful Wild herbs of the season
Instructions
Carrot and ginger mash:
- Peel the carrots, ginger and kohlrabi and cut into small pieces. Peel the garlic and cut into small pieces.
- Peel the onion and apple and cut into larger pieces.
- Boil the carrot pieces and kohlrabi pieces in separate pots in water for about 45 minutes, then pour off the water.
- Puree the carrots and kohlrabi each in a saucepan.
- Add the ginger, 250 ml cooking cream, 200 g creme fraiche, 2 tbsp balsamic cream and a little salt and black ground pepper to the carrot stew and puree well.
- Taste and season with salt and pepper if necessary.
- Keep warm on a low heat.
- Add 200 ml milk to the kohlrabi and puree in the same way. Keep warm on a low heat.
Saddle of venison:
- Prepare a large roasting dish and fill it with a little rosemary, the apple pieces, onion pieces and garlic pieces.
- Sear the meat on both sides in rapeseed oil or butter in a pan, then place the meat in the roasting pan and rub the herbs on the top.
- Put half of the red wine in the mold and place it in an oven preheated to 80-100 ° C.
- Cook meat up to a core temperature of approx. 55 ° C.
- Add the cranberries and the other half of the red wine to the roast stock in the pan, as well as 3 teaspoons of vegetable stock, a little salt and a little black pepper.
- Bring to the boil while stirring and season to taste, then season with salt and pepper if necessary.
- Keep warm on a low heat.
Serving:
- When the meat has reached the desired cooking point, arrange the carrot ingewash on a plate.
- Cut the meat into 2-3 cm thick slices, place on the plate, froth the kohlrabi milk with a milk frother and use it to garnish the meat.
- Place the lingonberry and red wine sauce on the plate. Garnish the plate with a little rosemary.
Nutrition
Serving: 100gCalories: 110kcalCarbohydrates: 9.3gProtein: 7.6gFat: 4.1g
