Saddle of Venison with Chocolate-beer-sauce, Porcini-potato-talers and Red Cabbage Salad

For the chocolate and beer sauce:

1. Place the meat and bones on a baking sheet and drizzle with oil. Place the tray in the oven preheated to 220 degrees with convection and brown the meat sections for about 45 minutes.
2. Peel the onion, carrot and celery and cut into cubes. Fry the vegetables in a saucepan with a little oil. Add tomato paste and continue to brown, lower the temperature and continue roasting over medium heat. When it starts to take hold, deglaze with a little beer and venison stock, add rosemary, thyme, bay leaves, juniper berries, peppercorns, cloves, clove of garlic and cinnamon, reduce the liquid.
3. Now add the browned bones and deglaze with a little beer and boil down. Now add the cold game stock. Reduce the sauce to the desired strength. Drain the bones and vegetables on a sieve over a saucepan.
4. Before serving, grate the couverture and stir into the sauce, season with salt and pepper and a little beer.

For the saddle of venison:

1. Vacuum seal one fillet of the back with a little rosemary and two flakes of butter. Cook at 54 ° for 90 minutes in the sous vide bowl. Fry briefly on both sides in butter before serving.

For the red cabbage salad:

1. Finely slice the red cabbage. Knead with salt, then add apple cider vinegar, port wine, sugar and pepper and let it steep.

For the boletus and potato thalers:

1. Soak the porcini mushrooms in 250 ml of hot water for 20 minutes. Express the mushrooms well and chop them finely (mushroom water can be used for sauces) Finely dice shallots and sauté with the porcini mushrooms in the hot oil.
2. Boil potatoes with their skins in salted water for 25-30 minutes, drain, peel and press through the potato press. Knead the shallot mushroom mixture and potatoes with egg yolk, starch, salt, pepper and nutmeg well.
3. Shape the mixture into 6 thalers, turn in breadcrumbs and fry in hot clarified butter on both sides for about 3 minutes over medium heat until golden brown and keep warm in the oven at about 80 degrees.

For the pea and fennel puree:

1. Thaw the peas. Wash the fennel, cut in half, remove the stalk and cut the fennel into pieces. Bring the peas and fennel to the boil with 100 ml vegetable stock and cook covered for approx. 20 minutes. Chop herbs. Drain and puree the fennel and pea mixture. Whip the cream until stiff, fold into the puree and season with salt, pepper, nutmeg and chilli.