Saddle of Venison with Juniper Sauce (Harald Wohlfahrt)

Saddle of venison

1. Parry the back of the venison and wrap it in aluminum foil. Cook in the oven preheated to 80 degrees for 6–7 minutes until the core temperature has reached 54 degrees. Take the saddle of venison out of the foil and place it on a cloth. In a pan, froth the butter with the sprig of rosemary, sprig of thyme and crushed juniper berries. Sear the meat in it all around, let it rest for 3 minutes and then cut into even pieces.

Juniper Sauce

1. Deglaze the roast with game stock and simmer until the desired consistency is reached. Add all other ingredients and let it steep for 1 hour at 70 degrees. Then pass through a fine sieve and finally mix up the cream and butter.

Offal ragout

1. Heat the butter, sauté the shallot cubes without color. Cut the liver and heart into fine cubes and sweat for 1 minute while stirring. Season with salt and pepper.

Cream polenta

1. Bring the milk and liquid cream with the sprig of rosemary and sprig of thyme to the boil. Stir in the semolina and let it steep for about 30 minutes. Season with salt, pepper and nutmeg and strain through a sieve.

Pear cubes

1. Bring the sugar and pear juice to the boil and add lemon juice to taste. Stir in the butter, add the pear cubes and the pectin and cook on a low heat until it throws lightly. Let cool down.

Parsley root puree

1. Peel the parsley roots on a little coarse sea salt in the oven at 150 degrees and cook for 1 hour. Sauté the shallot in the butter in a saucepan. Add the softly cooked parsley roots, deglaze with white wine and reduce until the liquid has evaporated. Add the cream and simmer until it has a creamy consistency. Mix the mixture and pass through a fine sieve. Season with salt and pepper and finally grate some nutmeg.

Steamed parsley roots

1. Peel the parsley roots and cut lengthways into 6 pieces. Put butter and balsamic vinegar in a pan and cook until soft. Season with salt and pepper.

Enoki mushrooms

1. Heat the butter in a pan, sauté shallot cubes lightly, add enoki mushrooms and sweat while swirling. Season with salt and pepper from the mill.

Serving

1. Place the cream polenta on preheated plates, spread the offal ragout on top. Place the venison medallions on top with parsley roots and enoki mushrooms. Pour in the sauce and finally spread the pear cubes over it and serve.