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

Carrot and ginger mash:

1. Peel the carrots, ginger and kohlrabi and cut into small pieces. Peel the garlic and cut into small pieces.
2. Peel the onion and apple and cut into larger pieces.
3. Boil the carrot pieces and kohlrabi pieces in separate pots in water for about 45 minutes, then pour off the water.
4. Puree the carrots and kohlrabi each in a saucepan.
5. 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.
6. Taste and season with salt and pepper if necessary.
7. Keep warm on a low heat.
8. Add 200 ml milk to the kohlrabi and puree in the same way. Keep warm on a low heat.

Saddle of venison:

1. Prepare a large roasting dish and fill it with a little rosemary, the apple pieces, onion pieces and garlic pieces.
2. 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.
3. Put half of the red wine in the mold and place it in an oven preheated to 80-100 ° C.
4. Cook meat up to a core temperature of approx. 55 ° C.
5. 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.
6. Bring to the boil while stirring and season to taste, then season with salt and pepper if necessary.
7. Keep warm on a low heat.

Serving:

1. When the meat has reached the desired cooking point, arrange the carrot ingewash on a plate.
2. 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.
3. Place the lingonberry and red wine sauce on the plate. Garnish the plate with a little rosemary.