Saddle of Venison on Savoy Cabbage Puree with Roman Gnocchi and Wild Chocolate Sauce

Wild chocolate sauce

• For the wild chocolate sauce, place the bones on a baking sheet and roast in the preheated oven at 200 ° C (gas 3, convection 180 ° C) on the 2nd rack from the bottom for 45 minutes, turning occasionally.

• Clean, wash and dice the celery. Clean, peel and dice the carrots. Peel and finely chop the onions. Mix the celery, carrots and onions on the baking tray with the bone and roast for another 3 minutes.

• Heat the oil in a high saucepan with a thick bottom, roast the bones and vegetables from the tray in it for another 10 minutes at not too high a heat. Deglaze the roast meat on the baking tray with 400 ml hot water and dissolve it thoroughly with a brush. Set aside the roast in a bowl. Stir tomato paste into the bones and roast for 30 seconds. Deglaze with half of the wine and reduce strongly. Add the rest of the red wine and let it boil down too.

• Add the roast set with 4 l of cold water to the bones and simmer openly over a mild heat for 1.5 hours, removing the cloudy matter on the surface. 30 minutes before the end of the cooking time, add the rosemary, bay leaf, pepper, juniper and allspice. Pour the stock through a fine sieve lined with cheesecloth into a second saucepan (makes approx. 2.5 l stock).

• Put the stock in a saucepan and reduce to 400 ml over a mild heat, season slightly with salt if necessary. Put the cornstarch mixed in a little water into the boiling stock and bind with it. Simmer the sauce gently for 2-3 minutes, only add the chocolate just before serving and let it melt in it.

Roman gnocchis

• For the Roman gnocchis, grease a baking sheet thickly with about 1 teaspoon of butter. Boil the milk with 80 g butter, salt and nutmeg once. Stir in the semolina and let it soak for 15 minutes over a very mild heat, stirring occasionally.

• Finely grate the Parmesan on a household grater. Whisk the egg. Stir 80 g of Parmesan into the warm semolina mass. Then stir in the egg well. Immediately place the semolina mixture on the baking sheet and smooth it out. Cover and chill the mass for at least 2 hours.

• Melt the remaining butter in a saucepan. Cut out small talers from the semolina mass with a round cutter. Grease two small baking dishes with a little butter, put thalers in the dish, drizzle with the remaining butter and sprinkle with Parmesan. Bake in the preheated oven at 180 ° C (gas 2-3, convection 160 ° C) on the 2nd rack from the bottom for 25-30 minutes until golden brown.

Savoy puree

• For the savoy cabbage puree, clean the cabbage, remove the outer leaves. Quarter the savoy cabbage, remove the hard stalk. Cook the savoy cabbage leaves in boiling salted water for 3-4 minutes, pour into a sieve, quench and drain well, then best squeeze out well with your hands. Turn the savoy cabbage through the coarse disk of the meat grinder, drain well in a sieve. Tip: Without a meat grinder, finely chop the savoy cabbage or chop in a food processor.

• Melt the butter in a saucepan, add the flour, stir in briefly and bring to the boil. Top up with milk, simmer briefly, season with salt.

• Peel the shallots. Finely dice the bacon and shallots. Melt the butter in a saucepan, add the bacon and shallots and simmer over a medium heat for 2-3 minutes. Add the savoy cabbage, season with salt, pepper and nutmeg and simmer openly for 3-4 minutes. Add the béchamel and simmer gently for another 4-6 minutes. Just before serving, add the mineral water.

Saddle of venison

• For the saddle of venison, pluck the rosemary needles and the thyme leaves and roughly chop. Coarsely mash the juniper berries.

• Season the saddle of venison with salt and pepper. Melt the butter and oil in a non-stick pan and place the saddle of venison in the pan with the meat side down. Add the rosemary, thyme and juniper berries and fry over a medium heat for about 1-2 minutes.

• Place the saddle of venison with the bone side on a baking sheet and drizzle with the seasoned butter. Cook in a preheated oven at 180 ° C (gas 2-3, convection not recommended) on the 2nd rack from the bottom for 25-30 minutes.

• Take the saddle of venison out of the oven and let it rest in aluminum foil for 5 minutes. Detach the back fillets from the bone, cut diagonally into pieces and serve with the remaining ingredients.