John Myers
Contents
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Ingredients
Potato noodles
- 600 g Potatoes
- 50 ml Milk
- 50 g Butter
- 1 tsp Salt
- 1 tsp Pepper
- 1 pinch Nutmeg
- 1 pinch Mace
- 100 g Flour
- 2 Eggs
- 2 Egg yolk
- 1 tbsp Poppy
Red wine shallots and spiced apples
- 500 g Shallots
- 3 Garlic cloves
- 1 tbsp Butter
- 1 Vanilla pod
- 1 tbsp Honey
- 100 ml Venison broth
- 250 ml Red wine
- 50 ml Port wine
- 1 tbsp Balsamic vinegar
- 1 tsp Salt
- 0,5 Cinnamon stick
- 3 Cloves
- 3 Sprigs of thyme
- 3 Apples
Juniper sauce
- 1 Onion
- 1 tbsp Butter
- 4 tbsp White wine
- 400 ml Venison broth
- 50 ml Cream
- 1 tbsp Creme fraiche Cheese
- 10 Juniper berries
- 1 pinch Salt
- 50 g Cold butter
Wild saltimbocca
- 1 kg Saddle of venison
- 1 tsp Oil
- 1 pinch Venison Seasoning
- 3 slice Parma ham
- 6 Sage leaves
- 1 tbsp Clarified butter
Instructions
Potato noodles
- For the potatoes, boil the potatoes with their skin on, peel them and let them steam off in the oven at 150 ° C.
- In the meantime, bring the milk with butter and the spices to the boil, add the flour all at once and burn to form a dumpling. Put the batter in a bowl. Fold the eggs one after the other with the poppy seeds into the dough and stir to a homogeneous mass.
- Press the potatoes, stir in and chill for at least 2 hours. Shape into rolls in portions on a floured work surface. Cut this into strips approx. 4 cm wide. Form noodles out of it. Let them steep in hot salt water for about 6 minutes. Then drain in the sieve and fry in hot clarified butter until golden brown.
Red wine shallots
- For the red wine shallots and the spiced apples, peel the shallots and garlic cloves and caramelize in the butter with the pulp of a vanilla pod and honey.
- Add the stock, red wine, port wine, balsamic vinegar, salt, cinnamon stick, cloves and thyme sprigs and cook everything uncovered until the liquid has reduced by half. Let it steep for 1-2 days.
- Peel the apples, cut into quarters, cut each quarter into thirds and cook in the rest of the stock until firm to the bite.
Juniper Sauce
- For the juniper sauce, peel and dice the onion. Let the onion cubes in the butter become translucent. Deglaze with wine and stock. Reduce to 1/3.
- Add the cream, crème fraîche and juniper berries, reduce again by half, season to taste. Fold in cold butter pieces before serving.
Wild saltimbocca
- For the wild saltimbocca, knock the venison or venison saddle into thin slices, brush with oil and sprinkle with wild game spices. Cover with ham and sage leaves, fold up. Fry in hot clarified butter for 1-2 minutes on each side.
Nutrition
Serving: 100gCalories: 126kcalCarbohydrates: 6.4gProtein: 7.5gFat: 6.9g
