John Myers
Contents
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Ingredients
Cherry and vinegar jus
- 2 Shallots chopped
- 1 tbsp Butter
- 6 Crush peppercorns
- 100 ml Red wine
- 100 ml Cherry juice
- 300 ml Venison broth
- 1 Bay leaf
- 1 tsp Flour butter
- 2 tbsp Cherry vinegar
- 1 pinch Salt
Cherry vinegar jelly
- 200 ml Cherry juice
- 50 ml Cherry vinegar
- 1 pinch Salt
- 1 pinch Black pepper from the mill
- 2 g Agar-agar
Saddle of venison
- 2 Saddle of venison fillet
- 2 tbsp Poppy
- 10 Cubeb pepper
- 2 Cloves
- 2 Allspice grains
- 2 Juniper berries
- 1 tsp Porcini mushroom powder
- 4 tbsp Butter
- 1 shot Rapeseed oil
- 1 pinch Maldon sea salt
- 1 Rosemary sprig
- 1 Sprig of thyme
- 2 Garlic cloves
celery puree
- 1 Celery bulb
- 0,5 tsp Celery salt
- 1 pinch Pepper White
- 1 tsp Lemon juice
- 50 ml Whipped cream
- 0,5 tsp Mace spice
Onion puree
- 200 g Onions white
- 100 g Coarse sea salt
- 10 g Cold butter
- 10 g Creme fraiche Cheese
- 1 pinch Salt
- 1 pinch Pepper White
- 10 pinch Nutmeg
- 1 shot White balsamic vinegar
Seasonal vegetables
- 200 g Carrots
- 200 g Zucchini
- 200 g Fresh asparagus
- 2 Spring onions
- 1 tbsp Butter
- 1 pinch Salt
Instructions
Cherry and vinegar jus
- For the cherry vinegar sauce, sauté shallots in butter, add crushed peppercorns. Deglaze with red wine and cherry juice and reduce to half.
- Add the game stock and bay leaves, reduce by half again. Thicken with a little flour butter if you like. Pass through a fine sieve and season with the cherry vinegar and a little salt.
Cherry vinegar jelly
- Bring the cherry juice and cherry vinegar to the boil with salt and pepper. Mix agar-agar with 1 tablespoon of the liquid and add to the cherry juice-vinegar mixture. Simmer for 2 minutes while stirring, remove from heat.
- Pour approx. 1 cm high into a flat form, line the form with cling film beforehand. Chill for at least 2 hours and allow to set. Before serving, cut into even squares approx. 2 x 2 x 1cm and put in the oven at a maximum of 80 ° C.
Saddle of venison
- Parry the fillet of the back and cut it in half crosswise. Roast the poppy seeds with the spices in a dry pan, then grind finely in a Möser. Mix with the mushroom powder.
- Turn the back fillets in it and pat a little. Vacuum the spiced fillets in the bag. Cook the rolls in a water bath at 55 ° C for 35-45 minutes. Unpack the fillets and dry them with kitchen paper. Fry briefly on all sides in a mixture of foamed butter and rapeseed oil, salt, garlic and herbs and coat with your own juice.
celery puree
- For the celery puree, peel the celeriac, cut into small pieces and season with celery salt and cook until soft. Let the liquid boil down and puree everything finely, add white pepper to taste, stir in lemon juice (or 1 pinch of ascorbic acid - prevents the celery puree from tarnishing), fold in the whipped cream and set aside with kitchen wrap.
Onion puree
- For the onion puree, stew the unpeeled onions in the oven at 180 ° C on enough sea salt for about 2 hours, then scoop out the onions and mix the onion fish, finally hang them in a cloth. Mix the hung onion meat with the cold butter and crème fraîche. Season to taste with salt, pepper, nutmeg and white balsamic vinegar. Mix everything well and store in a plastic bottle in a temperature-controlled water bath until further use.
Seasonal vegetables
- For the vegetables, peel the carrots and cut them 2 mm thin with a vegetable slicer or a slicer. Vacuum the carrot strips and the other vegetables in different bags.
- Cook the bags in a water bath at 85 ° C for about 30–60 minutes (alternatively in a steam oven at 95 ° C), then quench in ice water, dry and toss warm in a little foaming butter before serving. Brush the carrot strips with onion puree and roll up, fill with a little onion puree. Keep warm until serving.
Nutrition
Serving: 100gCalories: 126kcalCarbohydrates: 6.1gProtein: 1.7gFat: 10.2g
