Saddle Of Venison in Puff Pastry on Juniper Foam with Creamed Brussel Sprouts
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Total Time | 1 hr |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
For the meat:
- 1 kg saddle venison, released
- some clarified butter
- 500 g puff pastry
- 250 g bacon, well mixed
- Mustard
- 2 egg yolks
- some Milk
For the sauce:
- 100 g butter
- 4 shallot (s)
- 500 ml white wine, dry
- 500 ml vegetable stock
- some juniper berries
- 125 ml cream
- 50 ml gin
For the vegetables:
- 500 g Brussels sprouts
- some powdered sugar
- 250 ml cream
- 2 teaspoons cornstarch
- 1 pinch (s) nutmeg
- some lemon juice
- salt
- pepper
Print Recipe
Pin Recipe Instructions
- Saddle of venison:
- First, divide the puff pastry into four parts and roll them out into squares approx. 5 mm thick. You need two back ropes for four people. For reasons of space alone. The slices should be big enough that you can simply put them on top of each other afterwards to enclose the meat. Place the bacon side by side along the length of the meat and brush with plenty of Dijon mustard. Heat the fat vigorously in a pan and briefly sear the meat on all sides. Then season with salt and pepper and wrap in the bacon. Place the meat on the puff pastry, brush the edges with egg yolk and cover with another sheet of pastry. Press down the edges a little. Do the same with the other back strand.
- Now bake the two pieces in the oven at 180 ° C for 30 minutes. Brush repeatedly with an egg yolk and milk mixture. The back should be pink on the inside.
- Juniper foam:
- Finely chop the shallots and sauté in the butter until translucent. Deglaze with white wine and let it boil down until it has a syrupy consistency. Now pour in the vegetable stock. Let it boil down a little too. Mash the juniper berries a little and add with the cream. Let the whole thing steep a little over a low heat. Season to taste with gin, salt and pepper and mix with an egg yolk before serving until a creamy consistency is achieved.
- Creamed Brussels Sprouts:
- Score the Brussels sprouts in a cross shape on the stalk and blanch in salted water. Caramelize with a little icing sugar in a saucepan and deglaze with cream. Thicken with cornstarch, bring to the boil and season with nutmeg, a little lemon juice, salt and pepper.
- Tip:
- The dish can of course also be prepared with other types of meat. Fallow deer is particularly recommended.
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