Fillet of Venison on Pointed Cabbage with Celery Puree

Saddle of venison:

Sear the saddle of venison briefly on both sides in fresh butter with the juniper and blueberries. For about four minutes in the stove heated to 180 ° C form. Remove the meat and rest for six to eight min.

Sauce:

Roast the finely chopped venison bones evenly in clarified butter.

Add the roasted vegetables and roast gently. Add two tablespoons of paradeis pulp and sauté at low temperature until a uniform dark color appears. Deglaze the sauce with 1.5 liters of red wine and reduce completely. Next, add a small amount of chicken stock, but only enough to just cover the bones. Add the spices and let the sauce simmer for 1.5 hours at low temperature. Important: In between, skim off the fat and turbidity with a ladle. Do not season with pepper or salt! Celery puree: Peel the celery, cut into small cubes and put into a saucepan. Then add milk and whipping cream and season with salt. Cook over medium heat until the celery is completely cooked, stirring occasionally. In a separate saucepan, heat the butter until it is brown and then pour through a dish rack. Drain the celery on a colander and mash with brown butter in a hand mixer, season with salt and a pinch of nutmeg. Strain the puree through a fine sieve to remove perhaps

Related Recipes:

Saddle of Venison with CrustA delicious strawberry recipe! Remove the skin and tendons from the saddle of venison and score two... Two Color Saddle of VenisonFor the two-colored saddle of venison, first preheat the oven to 170 °C hot air. Butter a saddle of venison... Fillet of Venison WellingtonHave fun preparing this mushroom dish! Preheat the oven to 180 °C , convection oven 170 °C , gas mark 3)... Saddle of Venison with Morel and Juniper SauceRemove all the skin from the well-cleaned saddle of venison, cut the bacon into long strips and lard the... Rolled Shoulder of VenisonPeel and dice half of the onion, carrot and celery. Put them in a suitable bowl together with the shoulder of... Saddle of Venison with Chanterelle and SparrowsSaddle of venison: Remove and skin the saddle of venison. Rub the two fillets with salt, pepper and some of... Venison Fillet in Blueberry Sauce and Roasted Black SalsifyFor the venison fillet in blueberry sauce and roasted salsify, first preheat the oven to 175 degrees. Remove... Stuffed Leg of Venison with Rosehip Sauce1 small leg of venison (1, 5 kg without, bone, from the dealer, remove, chop, add) black pepper from the mill... V.Klinks Provencal Saddle of Lamb with Rosemary VegetablesSoak the dried tomatoes in cold water for fifteen minutes, then cut into small pieces. Remove the narrow skin... Braised Shoulder of Venison with Grappa PearCut the vegetables into 1 cm cubes. Remove the bones from the meat, tie the venison with spagat in give, brown...