Wild trio on a bed of green

Ingredients for 5 servings:

• 7 wild duck breasts
• 10 slices of wild boar ham
• 600 g venison loin
• 5 quail eggs
• 5 capers
• 1 lemon(s)
• 1 tsp mustard
• 1 pinch of chili powder
• 1 tbsp olive oil
• 1 pinch(s) cardamom powder
• 1 pinch(s) of salt and pepper
• 1 bunch parsley, flat
• 5 wild boar sausages
• some fat for frying
• 1 shallot(s)
• 1 garlic clove(s)
• 1 carrot(s)
• 1 apple
• 2 pineapple slices, fresh
• 2 slices of bacon
• 20 ml rapeseed oil
• 20 ml dry white wine (Riesling)
• 8 cardamom pods
• 1 tsp coriander seeds
• 1 star anise
• ½ tsp pepper (Madagscar pepper)
• ½ tsp cinnamon powder
• 1 tbsp Madras curry powder
• 1 tsp curry powder (purple curry)
• 1 tsp sea salt
• ½ tsp cumin powder
• 1 small chili pepper(s)
• 1 sprig(s) tarragon
• 400 ml broth (game broth)
• 400 g tomatoes, peeled
• 1 organic lemon(s), zest
• 40 ml wine vinegar
• 1 cup of espresso
• 20 ml cola
• 25 g cornstarch
• 1 tbsp honey
• 2 organic oranges
• 200 g cranberries, fresh or from the jar
• 8 tbsp honey
• 2 chili peppers, pitted
• 2 tbsp wine vinegar or light balsamic vinegar
• 1 tbsp ginger, freshly chopped
• 1 pinch(s) cinnamon powder

Instructions

Working time approx. 2 hours; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 3 hours 30 minutes

from the show “The Perfect Dinner” on VOX from 08.06.2020

For the cranberry chutney: Grate the orange zest and then squeeze out the juice. Bring half of the cranberries to a boil with the orange juice, honey, and vinegar. Deseed and finely chop the chilies. Grate the ginger. Add the chilies, ginger, cinnamon, orange zest, and the remaining cranberries. Bring to a boil and simmer over low heat for about 2 minutes. Allow the chutney to cool for immediate use and serve with your chosen dish. For the wild duck breast in wild boar ham: Wash the duck breast, pat dry, and place it back in a vacuum-sealed bag with butter. Pre-cook sous vide in a water bath for about 30 minutes before cooking. Cut into strips about the thickness of a finger and wrap them thoroughly in the wild boar ham, then pan-fry on each side until the ham is crispy. For the venison tartare with quail egg: Put the meat through a meat grinder twice; if you don’t have one, finely chopping it with a knife is also sufficient. Add all the other ingredients and mix well. It can also be refrigerated before serving. Just before serving, fry the quail egg in a pan and serve on top of the tartar. For the wild currywurst: Prepare the sauce. Slice the shallot and finely chop the garlic. Peel and finely dice the carrot, peel the apple, core it, and finely dice it. Slice the pineapple and dice the bacon. Sauté the shallots in rapeseed oil and add the garlic, carrot, apple, pineapple, and bacon. Deglaze with Riesling. Grind the spices freshly and add them along with the tarragon. Top up with the stock and stir in the peeled tomatoes. Now cook everything gently until the vegetables are slightly tender—test by tasting. Finally, add the lemon zest, vinegar, espresso, and cola. Blend vigorously in a blender or with an immersion blender, then pass through a sieve. If necessary, thicken with the cornstarch, season with honey, and check the spiciness. Fry the sausages in fat in a pan, then chop them into small pieces. Pour the sauce over the sausages and serve. Add a pinch of curry powder, if desired. Annelie prepared this recipe as an appetizer on the show “The Perfect Dinner” – Day 1 in Lübeck – on Monday, June 8, 2020.