Summary

Ingredients

• 1 leek
• 150 g chestnut (s), cooked, peeled
• 20 g butter
• 2 tablespoon port wine
• 2 tablespoon Madeira
• 2 tablespoon cognac
• 400 ml game stock
• 100 g whipped cream, whipped
• 2 tablespoon heavy cream
• salt and pepper
• 3 clove (s)
• 4 grains allspice, mashed
• 1 saddle venison, raised
• 120 g porcini mushrooms, or shiitake
• 20 g butter
• 1 teaspoon cranberries
• salt and pepper
• 1 tablespoon oil

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Instructions

1. Clean the leek, cut the chestnuts and leek into pieces, sauté in the butter. Deglaze with port wine, Madeira and cognac, reduce by half. Now deglaze with the game stock and sauté the vegetables over low heat for about 15 minutes.
2. Salt and pepper the saddle of venison. Heat the oil and 10 g butter in the pan, fry the saddle of venison in it for about 3 minutes on each side, then wrap in aluminum foil and let it draw. Clean the mushrooms and fry them in a second pan with the remaining 10 g butter. Salt and pepper.
3. Puree the chestnut soup finely and, if necessary, dilute with a little stock. Stir in the cream, season with salt, pepper, cloves and allspice, heat again and then strain through a sieve. Cut the saddle of venison into slices and stir the resulting juice into the soup. Fold in the whipped cream and divide the soup on 4 plates. Garnish with the venison slices, mushrooms and lingonberries.