Saddle of venison with parsley root and quince
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Saddle of venison
- approx. 480 g saddle of venison, released
- 1 THE BUTTER
- 1 sprig of rosemary
- 1 sprig of thyme
- 1 crushed garlic clove
- Salt, pepper
preparation
Take the saddle of venison out of the refrigerator an hour before frying. Melt the butter in a pan over medium heat. Salt and pepper the back and fry all over. Preheat the oven to 85 degrees fan. Add the herbs and garlic to the pan and briefly brown the back, i.e. repeatedly pour a spoonful of hot butter over it. Then place on a rack in the oven for approx. 12-15 minutes, turning every 5 minutes. Then bring the same pan back to temperature and briefly fry the back before serving.
Petersilienwurzelcreme
- 200 g Petersilienwurzel
- 2 shallots
- 100 ml vegetable stock
- 100 ml Rahm
- ½ EL Butter
- Salt
preparation
Cut the parsley root into small pieces, toss lightly with the shallots in the butter and season with salt straight away. Add the vegetable stock and cream, simmer everything until soft and mix into a smooth cream.
Roasted parsley root
- 2 parsley roots
- 1 EL Nussbutter
- Salt
- Kräuter, z. B. Thymian
preparation
Halve the parsley roots, brush with nut butter and season with salt. Roast in the oven at 200 degrees until the roots are soft and golden brown on the outside.
Leave
- 1 large quince
- 200 ml quince juice, alternatively apple juice
- 1 shot of white port wine, alternatively omit
- ½ vanilla bean or tonka bean
- ½ Zimtstange
- 1 star anise
- 2 shallots
- Vegetable oil, salt, sugar or honey
preparation
Sauté the shallots in the oil until translucent, then briefly fry the vegetables. Use port wine and quince juice to deglaze. Cut the peeled quince into thin slices and cut out rounds. Let the cut out slices simmer gently in the vegetable stock for 2 minutes and then let them stand for about 10 minutes, depending on how thick the slices are. The quince should still have a slight bite.
Arrange
Using a piping bag or plastic bottle, pipe three dots onto the plate. Place the saddle of venison and place three quince slices on each. If you want, drizzle with deer jus.
Tipp
If you want, you can serve a deer jus (venison sauce) with the saddle of venison. The jus gets a special taste if you let 1 tablespoon of coffee beans steep in it.
Homemade deer jus
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Rehjus
- 2 kg Rehknochen
- 3 carrots, washed, cut into cubes
- ½ celery, washed, peeled, cut into cubes
- 5 onions, peeled, cut into cubes
- ½ leek, washed and cut into cubes
- 2 liters of red wine
- 1 liter of white wine
- 200 ml Sherry
- 100 g cranberries from the jar
- 3 liters of water
- 1 sprig of rosemary
- 1 sprig of thyme
- 3 bay leaves
- 10 peppercorns
- 5 juniper berries
- 1 garlic clove, crushed
preparation
Roast the bones in the Reindl in the oven at 180 degrees. Add vegetables and roast them too. Add wine, cranberries and spices and simmer until soft. Then pour everything into a large pot, add water and let it simmer for a day. Strain through a cloth and reduce to approx. two liters.
Tipp
Jus can be frozen in portions, e.g. B. in ice cube freezer bags, and then used as needed. If you don’t want to make the jus yourself, you can also have veal stock reduced and use that.
Christian Sauer wishes you lots of fun cooking!
