John Myers
Contents
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Ingredients
Fund
- 500 g Deer ribs
- 5 piece Smoked
- 750 ml Red wine
- Port wine
- 3 piece Rosemary sprig
- 4 piece Juniper berries
- 3 piece Bay leaves
- 1 piece Cinnamon stick
- 2 piece Clove of garlic
- Salt
- Black pepper
- 20 g Coconut blossom sugar
- Olive oil
- 500 g Wild bones
- 2 tsp Tomato paste
- 2 piece Onions
- 3 piece Carrots
- 1 tbsp Coconut blossom sugar
- Celery bulb
- 1 tsp Water
- 400 ml Red wine
Porcini mushroom dumplings
- 250 g White bread
- 50 g Chopped boletus
- 500 ml Milk
- 1 bunch Fresh smooth parsley
- 1 piece Shallot
- Salt
Coconut-sugar-plum chutney
- 1 kilogram Plums
- 200 g Coconut blossom sugar
- 12 piece Shallots
- 2 piece Apple
- 1 piece Cinnamon stick
- Apple Cider Vinegar
Instructions
Preparation:
- Embalm the saddle of venison at least 48 hours beforehand. To do this, rub the back with oil, salt and coconut blossom sugar; Add the rosemary, juniper berries and the garlic and then pour about 150ml of red wine over the back. Put in the refrigerator for 2 days.
Preparation of the fond:
- Fry the venison ribs in olive oil; Add coconut blossom sugar until melted; lightly caramelize (not too much heat! coconut blossom sugar has a very low melting point and burns easily); then add the tomato paste. Roast together for a few minutes.
- Then put the coarsely chopped vegetables in the pot. Deglaze with port wine and, after a few minutes, add the water.
- Reduce without lid over medium heat for about 4 hours. Pass the stock through a sieve; Set the vegetables and ribs aside. If desired, the vegetables can be strained through a sieve into the stock to thicken.
- Otherwise, reduce the stock further by adding salt until it has the desired consistency.
Preparation of saddle of venison:
- Fry the fat black smoked meat (absolutely belly) and add coarsely chopped onion; Melt 1 teaspoon coconut blossom sugar briefly; then move everything in the saucepan aside. Put one tablespoon of oil in the saucepan. Sear the venison on each side for approx. 4 minutes.
- Deglaze with the marinade and n.B. Cabernet Sauvignon. Add the remaining spices such as bay leaf and cinnamon stick. In the preheated oven at 90 degrees (core temperature should be around 60 degrees) for a good 2 hours.
- A good 10 minutes before serving, carve the back and wrap the two upper fillets (the two small fillet strands below remain on the bone) well in aluminum foil and leave to rest in the oven at 50 degrees.
Preparation of porcini mushroom dumplings:
- Braise shallot in butter; Soak the porcini mushrooms in a bowl in water until they are soft. Then drain and add to the braising shallots.
- In the meantime, soak the white bread with warm milk, add 1 egg and fold in the chopped parsley. Season to taste with salt.
- Then 3-4 cm large dumplings are formed from the dough. When shaping it, carefully press a well with your fingers and add a small amount of porcini mushroom mass.
- Bring the water to the boil and let the dumplings soak in the gently simmering water for about 10 minutes.
Nutrition
Serving: 100gCalories: 82kcalCarbohydrates: 5.6gProtein: 8.3gFat: 1.4g
