Venison Fillet with Juis, Sweet Potato and Brussels Sprouts Leaves

Rub the wild bones with tomato paste and cook at 200 degrees in the Bachkofen until a black surface has formed in some places. Deglaze the bones with red wine and put everything in a large saucepan.

Now peel the onions, carrots and celery bulbs and cut everything into large cubes, which are seared in a pan. Then deglaze with red wine and add to the saucepan. Depending on the size of the pan, carry out this process in several steps. So we get a lot of roasted aromas.

Now add more red wine (3 liters in total), the bay leaves, a bunch of parsley and the pressed juniper berries to the pot. At the end, add enough water to cover everything in the pan with liquid. Cook the Juis with the lid almost closed for about 4 hours on the lowest heat.

Now we pour the Juis through a sieve and let it cool completely. In this way, the fat that settles on the Juis can be skimmed off. Then the juice is reheated and reduced until only about 1/2 L remains. Finally, season the juice with salt and pepper.

Fry the fillet in a very hot pan in germ oil on all sides and preheat the oven to 80 degrees. Put the fillet in a mold in the oven and check the core temperature with a thermometer. At 63 degrees the meat is ready and should be served immediately.

Tip 6: The longer the meat cooks, the stronger the luscious game flavor develops. A venison fillet is hard to come by. The dish can also be prepared very well with a saddle of venison.

Grate the sweet potatoes in a bowl with a coarse cheese grater. Roast the pine nuts in a pan and add them to the bowl with the grated potatoes. Likewise, three eggs, a teaspoon of salt, a tablespoon of turmeric and a pinch of pepper. Mix everything together and then pour into a greased pan with a spoon.

Once all the tartlets are in the pan, put a lid on and cook with the lowest flame until the egg freezes. Then the tartlet is turned so that it is also fried from the second side. Since the tartlet usually loses its shape when frying, it can be re-engraved with the shape at the end.

Tip 9: Put the tartlets in the oven after roasting so that they reach eating temperature with the meat at the right time.

Cut off the Brussels sprouts at the bottom so that the outer leaves can be loosened. Just before serving the dish, toss the leaves through a hot pan. This is ready after a few minutes. This keeps the cabbage green and slightly firm to the bite. A pinch of salt and some nutmeg ... done!

Tip 11: The rest of the Brussels sprouts can be used a few days later for a classic Brussels sprout preparation.