Summary

Ingredients

• 2 shallot (s)
• 2 tablespoon butter
• 125 ml vegetable stock or stock
• 125 ml white wine
• 700 g deer meat (back)
• 12 slices bacon, thinly sliced
• 2 tablespoon butter
• 500 g celeriac
• 300 ml cream
• salt and pepper
• 2 juniper berries
• 2 sprigs thyme
• 2 tablespoon Marsala
• nutmeg

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Instructions

1. First make the thyme sauce, peel the shallots, dice them finely and sauté them in the butter until translucent. Add the stock and wine, reduce by half. Mash the juniper berries, pluck the thyme leaves and chop. Add to the sauce with the Marsala, simmer for 10 minutes and drain through a sieve. Keep warm.
2. Preheat the oven to 150 °.
3. Cut the saddle of deer into 12 medallions, wrap them with the bacon slices and fasten with toothpicks or, better, tie them with kitchen twine. Salt and pepper and fry very briefly and vigorously on both sides in the hot butter.
4. Continue cooking in the oven for approx. 12-15 minutes. With a thickness of 1.5 cm, a cooking time of 10 minutes may be sufficient (just do the pressure test or cut slightly).
5. For the celery puree, peel the celery tuber (cut off the top and bottom of the cap so that the tuber stands up and then cut the peel piece by piece with a large knife from top to bottom, turning the tuber a bit at a time). Cut into fine cubes and bring them to the boil with the cream, add a little water if necessary, but only a little. Cook for 10 minutes until buttery, stir again and again. Then puree the mixture and season with salt, pepper and nutmeg.
6. Place a dollop of celery puree in the middle of a large, preheated plate, place two medallions on each and drizzle with the sauce. Decorate with sprigs of fresh thyme and serve hot.