Saddle of Venison in Herb Coating on Carrot and Ginger Mash on Kohlrabi Foam

5 from 6 votes
Prep Time 40 mins
Cook Time 1 hr 10 mins
Total Time 1 hr 50 mins
Course Dinner
Cuisine European
Servings 5 people
Calories 110 kcal


  • 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


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.


  • 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.


Serving: 100gCalories: 110kcalCarbohydrates: 9.3gProtein: 7.6gFat: 4.1g
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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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