John Myers
Contents
show
Ingredients
For the saddle of venison
- 1 Pc. Saddle of venison
- 200 g Potatoes
- 200 g Celery
- 2 g Onions
- 1 tbsp Salt
- 1 tbsp Black pepper
- 1 tbsp Juniper berries
- 1 Bay leaf
- 200 ml Red wine
- 50 g Ice cold butter
- 1 tbsp Flour
For the potato and celery puree
- 400 g Floury potatoes
- 0,5 Pc. Fresh celery
- 500 g Sweet cream
- 1 tsp Salt
- 1 pinch Nutmeg
For the summer vegetables
- 200 g Pea pods
- 1 Pc. Kohlrabi fresh
- 2 g Carrots
- 15 Rods Fresh asparagus
- 50 g Flour
- 1 Pc. Egg
- 50 ml Sweet cream
- 1 tsp Salt
- 200 g Clarified butter
For the morel cream sauce
- 15 Pc. Morels fresh
- 50 ml White wine
- 1 Pc. Shallot
- 0,5 tsp Salt
- 0,5 tsp Pepper
- 50 ml Sweet cream
Instructions
Saddle of venison
- Carefully boning the back of the venison along the bones. Make a sauce jus from the bones, carrots, celery, onions, pepper, salt, juniper, allspice, bay leaves and red wine. Sauté the bones with the diced root vegetables and the onions, add the spices and red wine and simmer gently for about 4–5 hours. Pour through a sieve, knead the flour and butter and thicken the sauce with it.
- Salt and pepper the released saddle of venison, fry briefly in a pan with clarified butter. Wrap in aluminum foil and cook in an oven preheated to 90 degrees for about 15–20 minutes. Take out of the oven. Let rest for 5 minutes. Pour the juices created in the aluminum foil into the sauce.
Potato and celery puree
- Peel the potatoes, dice finely, cook in plenty of salted water until soft, drain. Put the potatoes through a press, pour 250 ml of sweet cream and season with nutmeg. Boil the celery in 250 ml of sweet cream until soft, mash it and mix it with the mashed potatoes.
Summer vegetables
- Cut the pea pods at the ends and pull down the threads that are revealed. Peel the kohlrabi and form small balls with a ball cutter. Peel the carrots with a peeler and peel off long strips. Steam the asparagus for two minutes and then let it cool down.
- Roll the asparagus in the flour, stir in the egg, 50 ml of whipped sweet cream, twist the floured asparagus in it and bread it with the pankow. Slowly fry the asparagus in hot clarified butter, then drain on a paper towel and lightly salt. Steam the pea pods, carrot strips and kohlrabi balls for 2 minutes, blanch them in ice water, then heat them in hot clarified butter and lightly salt.
Morel cream sauce
- Wash the morels well. Dice the shallot and sauté in a tablespoon of clarified butter. Add morels, pour in white wine and simmer for at least 15 minutes. Season with salt and pepper and pour in the sweet cream. Let it simmer slightly.
