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Saddle of Venison with Pistachio Cheese Crust, Vegetables and Duchess Potatoes

5 from 7 votes
Total Time 45 minutes
Course Dinner
Cuisine European
Servings 5 people
Calories 82 kcal

Ingredients
 

For the saddle of venison:

  • 2 Pc. Saddle of venison
  • Venison back bones and sections
  • 0,25 Pc. Fresh celery
  • 3 Pc. Carrots
  • 0,5 piece Leek
  • 2 tbsp Tomato paste
  • 1 tbsp Flour
  • 1875 liter Dry red wine
  • 1 l Water
  • 2 Pc. Bay leaves
  • 5 Pc. Allspice grains
  • 5 Pc. Juniper berries
  • 10 Pc. Peppercorns
  • 1 Pc. Star anise
  • Rosemary
  • Thyme
  • Butter
  • Salt and pepper

For the crust:

  • 2 tbsp Pistachios
  • 2 tbsp Parmesan
  • 2 tbsp Breadcrumbs
  • 1 tbsp Olive oil
  • 1 Pc. Lime
  • For the side dishes:
  • 2 Pc. Boiled beetroot
  • 8 Pc. Carrots
  • 1 Pc. Vanilla pod
  • Sugar
  • Butter
  • Black pepper
  • 750 ml Dry red wine
  • For the duchess potatoes:
  • 500 g Floury potatoes
  • 200 g Sweet potatoes
  • Salt
  • 3 Pc. Egg yolk
  • 6 tbsp Cream

Instructions
 

  • For the jus, wash the vegetables (carrots, celery, leek) and cut into cubes. Cover the bottom of a large saucepan with oil, add the bones and sections to the saucepan and fry well. Again and again scrape the roast off the ground. When the meat is well seared, add the carrots and celery and sauté briefly before adding the leek. Continue to fry everything together and repeatedly scrape off the top of the roast. Now add the flour and stir well. Then add the tomato paste and fry everything well again and take the roast with you.
  • As soon as everything is well seared, gradually deglaze with red wine. Add all the spices and the game stock and fill up with water until everything is covered. Let the gravy simmer over low heat. Then pour through a sieve into another pot and let the jus reduce further. As soon as the jus has the desired consistency, add a piece of butter and season with salt and pepper. While the jus is simmering, the side dishes and the crust for the meat can be prepared.
  • Put all the ingredients for the crust in the blender and chop up. Season to taste and add more Parmesan or pistachios. Take the beetroot out of the packaging and cut into cubes. Cover a saucepan with sugar and let it caramelize, deglaze with red wine and immediately add the beetroot. Let everything simmer until the beetroot is done. Finally, season with salt and pepper and, if necessary, with sugar.
  • Peel the carrots, cut into long strips and cook in salted water until firm to the bite. Then quench in ice water. Cover the bottom of a pan with sugar and let it caramelize slightly. Add the carrots and butter. Scrape out the vanilla pod and add the pulp to the carrots. Season strongly with black pepper. Now just add sugar and salt to taste.
  • Peel the potatoes and sweet potato and cook, covered with 1 teaspoon of salt, over medium heat for 20-25 minutes. Then press the potatoes through the press or finely mash them. Mix the hot mass with 2 egg yolks, salt and pepper. Cover the baking sheet with baking paper. Pour the potato mixture into a piping bag and sprinkle 4-5 cm high rosettes onto the tray. Now let it cool down. Preheat the oven to 200 °, mix the remaining egg yolks with the cream and drizzle over the French fries duchesse. Cook in the hot oven (center) for 10-15 minutes until the potato rosettes are lightly browned.
  • Salt and pepper the meat on both sides and sear on all sides in a pan. Then place the meat in a baking dish or baking dish and cover with the pistachio Parmesan crust. Preheat the oven to 120 ° and bake the meat in it for 10 minutes. The meat should have a core temperature of 52 ° before it is put in the oven. Then let the saddle of venison rest for 2-3 minutes and lightly roast the crust with a small bunsen burner before cutting it.
  • When everything is ready, arrange on a plate and serve.

Nutrition

Serving: 100gCalories: 82kcalCarbohydrates: 2.5gProtein: 0.2g
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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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