John Myers
Contents
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Ingredients
For the red wine sauce:
- 1,5 kg Bones and paring
- 100 g Flour
- 200 g Carrots
- 200 g Parsley root
- 200 g Celery
- 3 tbsp Clarified butter
- 2 tbsp Tomato paste
- 500 ml Red wine
- 500 ml Port wine
- 1 liter Venison broth
- 2 tsp Juniper berries
- 2 Pc. Bay leaves
- Salt
- Pepper
For the potato noodles:
- 250 g Floury potatoes
- 250 g Hakkaido pumpkin
- 500 g Onions
- 50 g Semolina
- 2 Pc. Egg yolk
- Nutmeg
- Salt
- Pepper
For the saddle of venison:
- 1,5 kg Saddle of venison
- 100 g Butter
- 1 tsp Juniper berries
- Salt
- Pepper
For the cabbage:
- 2 Pc. Cabbage
- 3 Pc. Pickled pears
- 100 ml Vegetable broth
- Nutmeg
- Salt
- Pepper
Instructions
For the red wine sauce:
- Roast the bones and paring in the roasting pan at 150 degrees circulating air for one hour. Add onions, carrots, parsley root and celery and roast for another 30 minutes.
- Place the roast on the stove, add clarified butter and tomato paste over high heat, toast briefly.
- Add red wine, port wine, game stock and 300ml water and cook over medium heat for 1 hour. Skim off cloudy matter.
- Add the juniper and bay leaves and simmer for 20 minutes.
- Pass the sauce through a fine sieve. Then let it reduce for 4 hours.
For the potato noodles:
- Peel and cook the potatoes. After 10 minutes add the chopped pumpkin. Cook for another 10 minutes. Pour off water, allow to evaporate.
- Press through with a potato press. Add egg yolk, flour, semolina, nutmeg, salt and pepper. Shape potato noodles.
- Put the potato noodles in simmering water. When they skim up swimming. Fry the potato noodles in butter until they are golden brown.
For the cabbage:
- Cut the cabbage into thin strips and blanch. Quench in cold water. Drain well.
- Cut the pears into thin strips, sauté in the pan, deglaze with the stock of the pickled pears, add the vegetable stock, cabbage, salt and pepper. Let simmer for about 10 minutes.
For the saddle of venison:
- Sear the saddle of venison and place in the oven. Take out of the oven at a core temperature of 50 degrees. Melt the butter, add the crushed juniper berries and briefly toss the saddle of venison in the butter.
Nutrition
Serving: 100gCalories: 109kcalCarbohydrates: 7.4gProtein: 0.7gFat: 0.6g
