“The Taste” recipe: Saddle of venison with cherry
1. For the cream, peel the celery and dice it finely. Trim the stems from the button and king oyster mushrooms and chop the caps into small pieces. Set aside the celery and mushroom trimmings for the sauce. Peel and finely dice the shallot. Heat 50 g of butter in a saucepan.
- 1/2 celeriac
- 100g Mushrooms
- 100 g king oyster mushrooms
- 1 shallot
- 150 g Butter
- Salt
- freshly ground pepper
- 200 ml vegetable stock
- 600g venison loin
- 1 EL neutrals Öl
- 1. Butter
- 1 sprig of thyme
- 1 carrot
- 1 onion
- 2 EL neutrals Öl
- 1 sprig of thyme
- 3 juniper berries
- 2 carnations
- 1 star anise
- 50 ml red port wine
- 250 ml red wine
- 500 ml Wildstock
- 1 tsp cornstarch (as needed)
- 100 ml dark balsamic vinegar
- 100 ml Kirschsaft
- 1 tbsp soy sauce
- 1 sprig of thyme
- 1 strip of organic orange peel
- 1 star anise
- 3 juniper berries
- 5 peppercorns
- 2 carnations
- raw cane sugar
- 100 g sweet cherries (pitted)
- 100 ml Kirschsaft
- 1 tbsp dark balsamic vinegar
- 2 dashes of green chili sauce (e.g. Tabasco)
- 2 g Agar-Agar
- 500 ml ice-cold neutral oil
- 1/2 bunch of chervil
- For the cream, peel the celery and dice it finely. Trim the stems from the button and king oyster mushrooms and chop the caps into small pieces. Set aside the celery and mushroom trimmings for the sauce. Peel and finely dice the shallot. Heat 50g of butter in a saucepan. Sauté the celery, mushrooms, and shallot in it over medium heat. Season with salt and pepper and simmer gently for 30-40 minutes. When the vegetables begin to caramelize slightly, add vegetable stock a little at a time. Repeat this process of reducing and adding more stock until the vegetables are very soft.
- Meanwhile, trim the venison saddle, removing any silverskin and tendons. Set the meat and trimmings aside separately. Preheat the oven to 160°C (325°F) using conventional oven settings (top and bottom heat).
- For the jus, peel the carrot and onion and dice them finely. Heat the oil in a pot and sear the venison loin trimmings over high heat. Add the celery and mushroom trimmings, carrot, and onion, and sauté. Once everything is evenly browned, add the thyme, juniper berries, cloves, and star anise, and toast briefly. Deglaze with port and red wine, and reduce the liquid by half. Pour in the game stock, bring to a boil, and simmer over low heat for 45 minutes.
- Meanwhile, for the cherries, bring the vinegar, cherry juice, soy sauce, thyme, orange zest, star anise, juniper berries, pepper, cloves, 2 tablespoons of raw cane sugar, and a pinch of salt to a boil and reduce by about one-third. Remove the pot from the heat, add the cherries, and let them steep in the warm liquid for about 30 minutes, until they have absorbed the flavor well.
- Meanwhile, for the caviar, bring cherry juice, vinegar, chili sauce, and agar-agar to a boil in a small saucepan with 1 tablespoon of raw cane sugar, stirring constantly. Season the juice with salt, let it cool until lukewarm, and transfer it to a squeeze bottle fitted with a small nozzle. Slowly drip the liquid into the cold oil. Let the resulting pearls rest in the oil for 5 minutes.
- For the crunch, pluck the chervil leaves and set them aside for garnish. Finely chop the stems. Finely grind the peppercorns, pink peppercorns, juniper berries, and fennel seeds in a mortar and pestle. Melt the butter in a pan and toast the panko breadcrumbs over medium heat until golden brown. In a bowl, combine the breadcrumbs with the ground spices, thyme, chervil stems, and fleur de sel.
- To make the caviar, drain the pearls through a fine sieve, rinse with cold water, drain, transfer to a bowl, and chill in the refrigerator. Use the collected oil for another purpose.
- Season the venison saddle with salt and pepper. Sear the meat in hot oil over high heat until browned on all sides. Remove from the pan and finish cooking on a rack in a hot oven on the middle shelf for 5–8 minutes.
- Meanwhile, finely blend the mushrooms in a food processor or blender, adding the remaining butter. If desired, strain the cream through a fine sieve. Season with salt and pepper. Keep warm.
- For the sauce, strain it through a fine sieve. Bring the sauce to a boil again, mix the cornstarch with a little cold water until smooth, and use it to thicken the sauce. Season with salt and pepper. Keep warm.
- Remove the venison from the oven and let it rest briefly. Melt the butter in a pan, add the thyme, and sear the venison for about 2 minutes. Remove and portion into 4 or 8 equal pieces.
- Place a large spoonful of mushroom cream on each plate and swirl it through with the back of the spoon. Distribute the balsamic cherries on top and drop the cherry caviar into the spaces between them. Add delicate sautéed chanterelles, if desired. Arrange the portioned venison loin on top and sprinkle with the game spice crunch, garnishing with a few of the reserved chervil sprigs. Pour the game jus around the dish.
2 Meanwhile, trim the venison saddle, removing any silverskin and tendons. Set the meat and trimmings aside separately. Preheat the oven to 160°C (325°F) using conventional oven settings (top and bottom heat).
3. For the jus, peel the carrot and onion and dice them finely. Heat the oil in a pot and sear the venison loin trimmings over high heat. Add the celery and mushroom trimmings, carrot, and onion and sauté. Once everything is evenly browned, add the thyme, juniper berries, cloves, and star anise and toast briefly. Deglaze with port and red wine and reduce the liquid by half. Pour in the game stock, bring to a boil, and simmer over low heat for 45 minutes.
4 Meanwhile, for the cherries, bring the vinegar, cherry juice, soy sauce, thyme, orange zest, star anise, juniper berries, pepper, cloves, 2 tablespoons of raw cane sugar, and a pinch of salt to a boil and reduce by about one-third. Remove the pot from the heat, add the cherries, and let them steep in the warm liquid for about 30 minutes, until they have absorbed the flavor well.
5 Meanwhile, for the caviar, bring the cherry juice, vinegar, chili sauce, and agar-agar to a boil in a small saucepan with 1 tablespoon of raw cane sugar, stirring constantly. Season the juice with salt, let it cool until lukewarm, and transfer it to a squeeze bottle fitted with a small nozzle. Slowly drip the liquid into the cold oil. Let the resulting pearls rest in the oil for 5 minutes.
6. For the crunch, pluck the chervil leaves and set them aside for garnish. Finely chop the stems. Finely grind the peppercorns, pink peppercorns, juniper berries, and fennel seeds in a mortar and pestle. Melt the butter in a pan and toast the panko breadcrumbs over medium heat until golden brown. In a bowl, combine the breadcrumbs with the ground spices, thyme, chervil stems, and fleur de sel.
7. To make the caviar, drain the pearls through a fine sieve, rinse with cold water, drain, transfer to a bowl, and chill in the refrigerator. Use the collected oil for another purpose.
8. Season the venison saddle with salt and pepper. Sear the meat in hot oil over high heat until browned on all sides. Remove from the pan and finish cooking on a rack in a hot oven on the middle shelf for 5–8 minutes.
9. Meanwhile, for the cream, finely blend the mushrooms in a food processor or blender, adding the remaining butter. If desired, strain the cream through a fine sieve. Season with salt and pepper. Keep warm.
10. For the sauce, pour it through a fine sieve. Bring the sauce to a boil again, mix the cornstarch with a little cold water until smooth, and use it to thicken the sauce. Season with salt and pepper. Keep warm.
11. Remove the venison from the oven and let it rest briefly. Melt the butter in a pan, add the thyme, and sear the venison for about 2 minutes. Remove and portion into 4 or 8 equal pieces.
12. Place a large spoonful of mushroom cream on each plate and swirl it through with the back of the spoon. Distribute the balsamic cherries on top and drop the cherry caviar into the spaces between them. Add delicate sautéed chanterelles, if desired. Arrange the portioned venison loin on top and sprinkle with the game spice crunch, garnishing with a few of the reserved chervil sprigs. Pour the game jus around the dish.