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Saddle of Venison with Chestnut Herb Coating, with Wild Herb Ravioli and Autumn Vegetables

5 from 5 votes
Prep Time 1 hour 50 minutes
Rest Time 30 minutes
Total Time 2 hours 20 minutes
Course Dinner
Cuisine European
Servings 5 people
Calories 280 kcal

Ingredients
 

Saddle of venison with chestnut herb coating:

  • 2 Pc. Saddle of venison
  • 3 tbsp Vegetable oil
  • 2 tbsp Butter
  • 200 g Pre-Cooked chestnuts
  • 50 g Butter
  • 50 g Parmesan
  • 1 bunch Parsley
  • Salt
  • Pepper

Ravioli:

  • 150 g Pasta flour (type 00)
  • 150 g Wheat flour
  • 8 Pc. Egg yolk
  • Olive oil
  • 1 Knife point Turmeric
  • 30 g Wild herbs
  • 125 g Stinging nettle
  • 125 g Baby spinach
  • 70 g Parmesan
  • 30 g Walnuts
  • 1 Pc. Clove of garlic
  • 200 g Ricotta
  • 1 Pc. Egg yolk
  • 0,5 tsp Salt
  • 2 pinch Pepper

Pumpkin Sauté:

  • 250 g Pumpkin
  • 1 tsp Sugar
  • 1 tsp Acacia honey
  • 40 ml Riesling noble sweet
  • 20 ml Port wine
  • 150 ml Wild consommé
  • 1 Pc. Star anise
  • 0,5 tsp Coriander grains
  • 2 Pc. Cardamom pod
  • 0,5 tsp Ground cinnamon
  • 1 Pc. Clove
  • 0,5 Pc. Shallot
  • 1 pinch Pimento
  • 0,5 Pc. Squeezed lemons
  • 20 g Cornstarch
  • 0,5 tsp Sea salt
  • 20 g Butter

Truffle jus:

  • 0,5 Pc. Shallot
  • 20 g Butter
  • 1 tsp Pickled truffles
  • 100 ml Port wine
  • 350 ml Basic sauce wild
  • 1 tsp Truffle oil
  • Salt
  • Freshly ground pepper

Brussels sprouts:

  • Brussels sprouts
  • Butter

Instructions
 

Saddle of venison in chestnut herb coating:

  • For the crust, finely chop the chestnuts and parsley, grate the Parmesan and place in a bowl. Add the 50 g butter and season with salt and pepper. Put the mixture in the fridge for about half an hour.
  • Pre-cook the saddle of venison in a vacuum bag in a water bath in the oven at approx. 60 degrees for 30 minutes, then sear it and then cover it with the chestnut mixture. Set the preheated oven to top and bottom heat or grill function and continue cooking the covered meat in the oven for about 8 minutes until the crust is golden brown.

Ravioli batter:

  • Knead all ingredients into a smooth dough and store in the refrigerator until preparation.

Ravioli filling:

  • Put the ingredients in a blender in the order shown and work them until you have a uniform mixture.
  • Roll out the pasta dough with a rolling pin and cut out circles with a glass. Fill the circles with a teaspoon of filling, fold them up and press the edges firmly with a fork.
  • Put the noodles in minimally salted boiling water and cook until they are firm to the bite. This varies depending on the thickness of the pasta.

Pumpkin Sauté:

  • Cut the pumpkin for the sauté into approx. 1.5 cm cubes. Put sugar in a saucepan and caramelize, add honey and deglaze with Riesling. Pour in the port wine and the clear venison, then grind the spices down to the allspice and add fresh. Add the finely diced shallot and the pumpkin and cook gently so that the pumpkin is still firm to the bite.
  • Finally, refine with allspice and lemon juice, thicken with the mixed cornstarch until smooth and velvety and season with salt.

Truffle jus:

  • Cut the shallot into fine cubes and sauté with half the butter. Add truffle and deglaze with port wine. Top up the brown game base sauce and reduce to two thirds of the original amount. Salt, pepper and season with truffle oil.

Brussels sprouts:

  • Boil the Brussels sprouts in salted water for about 8 minutes and then toss them in butter.

Nutrition

Serving: 100gCalories: 280kcalCarbohydrates: 16gProtein: 6.8gFat: 20.1g
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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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