Venison Fillet in Salt Dough with Potato and Celery Carpaccio, Winter Vegetables and Venison Jus

5 from 4 votes
Total Time 3 hrs 20 mins
Course Dinner
Cuisine European
Servings 5 people
Calories 14 kcal


For the venison fillet

  • 1 pc saddle of venison
  • 1 kg Green bacon
  • 5 tbsp cognac

For the salt dough

  • 800 g Salt
  • 800 g flour
  • 4 eggs
  • 4 L water

For the game marinade

  • 1 kg wild bone
  • 2 Onion
  • 2 carrot
  • 2 shallot
  • 3 parsley stalks
  • 1 Leek
  • 1 sprig of thyme
  • 2 bay leaves
  • 10 peppercorns
  • 10 coriander seeds
  • 10 juniper berries
  • 2 tbsp red wine vinegar
  • 1 L red wine

For the game fund

  • 4 tbsp oil
  • 1 L red wine
  • 6 g peppercorn white
  • 20 juniper berries
  • 2 bay leaves
  • 3 mushrooms
  • 3 tbsp red wine vinegar
  • 1 L water
  • 0.5 tbsp cranberries

For the potato carpaccio

  • 5 Potato
  • 5 g Salt
  • 5 g Vitamin C Powder

For the celery puree

  • 1 celery root
  • 250 ml vegetable stock
  • 80 ml milk
  • 100 ml cream
  • 1 shallot

For the winter vegetables

  • 7 Beetroot fresh
  • 5 White turnip fresh
  • 150 g butter mushrooms fresh
  • 10 g vegetable oil
  • 10 g butter

For the celery chips

  • 500 g celery root
  • 80 g cream
  • 5 g Salt


For the venison fillet

  • Release the saddle of venison fillets, portion 140 grams and fry lightly in butter. Use a food processor (dough hook) to process the salt dough into a smooth dough. Chill the dough for an hour. Cut the green bacon into thin large slices and chill too.
  • Now roll out the dough over a large area, first wrap the portioned saddle of venison fillet in the green bacon and then completely cover with the salt dough. Bake the venison saddle in the preheated oven at 185 degrees for about 9 minutes, then remove and let rest for about 5 minutes. The core temperature should be around 48 degrees.
  • After resting, cut open the salt dough without damaging the back fillet. Flambé the fillets with cognac, carve them and place them on the potato and celery carpaccio (see below). Finish with the celery chips (see below).

For the venison jus

  • Put the bones, cut into walnut-sized pieces, in a marinade made from the ingredients listed under "For the game marinade" for two days.
  • Remove the bones from the marinade and gently toast them in the oil. Simmer gently together with all the ingredients mentioned under "For the game stock". Finally pass through the stock and reduce. Refine with a little butter before serving.

For the potato and celery carpaccio

  • Cut the peeled potatoes lengthways into very fine slices. Blanch to the point in salted water. Place the potato slices on baking paper or a silicone mat with the help of a round cutter ring and bake them in the oven at 180 degrees for 10 minutes until crispy. Place in the middle of the plate.
  • Cut the peeled celery into cubes and season with the finely chopped shallots. Top up with milk and vegetable stock and cook until soft. Top up the cream and puree. Then serve in the middle of the potato carpaccio.

For the winter vegetables

  • Clean the turnips, cut into paysanne and blanch to the point. Warm up before serving and glaze with butter. Place around the celery puree. Clean the butter mushrooms and fry them in the pan with the oil before serving. Also place around the celery puree.

For the celery chips

  • Cook a puree from the ingredients and then reduce significantly. Spread out finely on parchment paper or a silicone mat and leave to dry in the automatic dehydrator for about 12 hours at 60 degrees. Finally, fix a celery sail in the celery puree.


Serving: 100gCalories: 14kcalCarbohydrates: 0.5g
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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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