John Myers
Saddle of Venison with Pumpkin Puree and Bunches of Beans
The perfect saddle of venison with pumpkin puree and bunches of beans recipe with a picture and simple step-by-step instructions.
- 200 g Floury potatoes
- 200 g Hokkaido pumpkin
- 3 Pc. Carrots
- 4 Discs Bacon
- 150 g Green beans
- 100 ml Broth
- Salt and pepper
- Coriander
- Thyme
- Butter
- Rapeseed oil
- 400 g Saddle of venison without bones
- 2 tbsp Chestnut puree
- 500 g Wild bones
- 1 bunch Soup greens fresh
- 1 Pc. Onion
- 1 tbsp Tomato paste
- 100 ml Red wine
- Juniper berries
- Bay leaf
- Roast the wild bones in a little rapeseed oil, season with salt and pepper. Add the peeled and roughly diced soup vegetables and also roast until they are brown. Add the onions and sauté until translucent. Now reduce the heat, stir in the tomato paste and brown.
- If the tomato paste is brownish, deglaze with the red wine. Add five to six juniper berries and two bay leaves and reduce. Top up with water until the bones are covered and let the game sauce simmer for about three hours. Then pass through a fine sieve and thicken with a little flour.
- Peel the potatoes, pumpkin and carrots. Cook in salted water until all ingredients are soft. Drain well in a colander. Bring the milk with salt, butter or, alternatively, a little sesame oil and a pinch of coriander to the boil. Press the pumpkin and potato mix into small pieces or mix finely with a hand mixer. Gradually stir in the milk mixture.
- Remove fat and tendons from the saddle of venison. Salt and pepper lightly and fry in a pan with a little rapeseed oil. Then cook in the oven at 95 degrees top / bottom heat for about 15 minutes.
- Clean and wash the beans. Roll a few beans into each of the bacon strips and fry the packets in a pan in a little rapeseed oil until crispy.
- Deglaze with the broth, add a sprig of thyme and cook slowly until the beans have the desired bite.
- Heat the game sauce and refine it with chestnut puree (which is also available in a can as chestnut puree). Arrange everything together.
Facebook Comments