John Myers
Contents
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Ingredients
For the winter vegetable salad:
- 500 g Salsify fresh
- 1500 g Brussels sprouts
- 4 tbsp Oil
- 2 tbsp Red wine vinegar
- 1 tsp Mustard
- 1 Pr Sugar
- 1 Pr Salt
- 1 Pr Pepper
- 0,5 Pc. Shallot
- 1 tsp Poppy
- 1 tsp Espelette pepper
For the spaetzle:
- 500 g Flour
- 5 Pc. Eggs
- 2 tsp Salt
- 220 ml Soda
- 1 Pr Truffles fresh
For the venison fillet:
- 1000 g Deer fillet
- 1 tsp Butter
- 3 Pc. Rosemary fresh
- 1 Pr Salt
For the sauce:
- 800 g Wild bones
- 75 g Parsley root
- 150 g Carrots
- 100 g Leek
- 1 tbsp Butter
- 2 Pc. Onions
- 3 Pc. Clove of garlic
- 2 Pc. Parsley
- 5 Pc. Juniper berries
- 3 Pc. Bay leaves
- 1 tbsp Jam
- 350 ml Red wine
- 250 ml Venison broth
- 1 shot Cream
- 1 Pr Salt
- 1 Pr Pepper
Instructions
For the salad:
- Wash and peel the black roots, ideally with gloves and under cold water.
- Cut the black salsify diagonally into thin slices and blanch for five minutes in salted water and rinse ice-cold.
- Wash the Brussels sprouts and separate the outer leaves and also blanch them in salted water for three minutes and chill them ice-cold.
- For the sauce, lightly crush the poppy seeds, prepare a vinaigrette with the other ingredients and season to taste, mix with the vegetables and let everything steep.
For the spaetzle:
- Put all ingredients in a bowl and beat into a batter until air bubbles appear.
- Let rest for ten minutes, then beat the dough again and bring to the boil in salted water until the spaetzle are cooked through.
- If they float on the surface, put them off as cold as ice, then they won't stick together.
For the venison fillet:
- Heat the butter in a pan and fry the venison fillet briefly on all sides, wrap with rosemary in aluminum foil and continue to cook at 100 degrees in the oven for 20 minutes, then season with salt.
For the sauce:
- Preheat the oven to the highest grill setting and place the bones on the tray or put in a roaster and roast for about 30 minutes, turning several times.
- Chop the vegetables and fry in butter, after ten minutes add the chopped onions and garlic cloves and fry for another seven minutes over low heat.
- Add herbs, spices and blackberry jam, deglaze with wine and stock and lightly salt.
- Add bones and cover and simmer over low heat for an hour.
- Then remove the bones and bay leaves, puree everything and add the cream, season to taste and strain through a sieve.
Nutrition
Serving: 100gCalories: 113kcalCarbohydrates: 8.7gProtein: 8.8gFat: 4.3g
