The last bite – venison fillet with jus, pretzel dumplings and oranges

Ingredients for 5 servings:

• 700 g venison loin
• 2 flakes of butter
• salt and pepper
• 4 sprigs rosemary
• 4 sprigs of thyme
• 1 ½ liters vegetable broth
• 400 g venison and bones (neck and ribs)
• 2 onions
• 4 carrots
• 1 tbsp tomato paste
• 1 bottle of port wine
• 1 tbsp sunflower oil
• 5 sprigs rosemary
• 5 sprigs of thyme
• 5 bay leaves
• 1 tbsp juniper berries
• 1 piece(s) star anise
• 1 tbsp flour
• 400 g pretzel(s), dried
• 1 onion(s)
• 2 tbsp parsley
• 400 ml milk
• 3 eggs
• nutmeg
• salt and pepper
• 1 orange(s)
• 8 cl Cointreau
• 1 tbsp brown sugar
• 225 ml orange juice, freshly squeezed
• 6 g orange zest
• 20 g sugar
• 3 g agar-agar

Instructions

Working time approx. 2 hours 15 minutes; Rest time approx. 4 hours; Cooking/baking time approx. 6 hours; Total time approx. 12 hours 15 minutes

from the show “The Perfect Dinner” on VOX from 17.03.2025

For the jus, place the meat and bones in a roasting pan with oil and roast in the oven using the grill function for 45 minutes. Turn and roast for a further 45 minutes. Add the port wine, press down the herbs and spices, and add them to the pot. Simmer in the oven at medium heat for two hours. Add 0.75 liters of vegetable stock and simmer for a further two hours. After the time has elapsed, add the remaining vegetable stock and let it reduce slightly. Strain the jus finely and bring to a boil in a clean saucepan. Mix the flour with a little water until smooth and slowly add it, stirring constantly. Simmer the sauce for a further 10 minutes and season with salt and pepper. For the pretzel dumplings, heat the milk and bring to a boil briefly. Remove the milk from the heat and add salt, pepper, nutmeg, and parsley. Beat the eggs into the milk. Pour the mixture over the thinly sliced ​​pretzels. Add the chopped and briefly sautéed onion. Let stand for two hours. Then mix the mixture well and roll in cling film. Wrap the roll in aluminum foil. Boil water and let the dumpling roll soak for 25 minutes. Fillet the orange and place the fillets in a sealable box. Add the Cointreau and sugar and let it soak for at least two hours. For the orange gel, strain the orange juice through a sieve and heat it in a saucepan with all the ingredients. Let it cool and mix. After mixing, pour the gel into a bottle. For the venison saddle, sear the meat on all sides with a little neutral oil. Add butter to the pan and add fresh herbs. Pour the melted butter over the meat and insert a meat thermometer into the meat. Place the pan with the meat in a preheated oven at 70°C (160°F) until the meat reaches an internal temperature of 60°C (140°F). To serve, slice the meat, unwrap the dumpling roll, cut it into slices, and fry them briefly until golden brown. Place it with the meat and pour the jus over it. Add a few orange segments and squirt some gel on the side. Phillip prepared this recipe as a main course on the show “The Perfect Dinner” – Day 1 in Ingolstadt on Monday, March 17, 2025.