Summary

Ingredients

Ingredients for the saddle of venison:

• 1 saddle venison, approx. 2 - 2.5 kg
• 3 heads pointed cabbage, possibly 4 heads
• 200 g sausae meat
• 4 tablespoon boiled ham, finely diced
• 4 tablespoon forest mushrooms (autumn trumpets), finely chopped
• 4 tablespoon parsley, chopped

Ingredients for the venison spice mix:

• 4 tablespoon Tellicherry pepper
• 4 tablespoon Szechuan pepper
• 4 tablespoon long pepper
• 2 tablespoon juniper berries
• 1 tablespoon cumin
• 1 lemon (s), zest it
• 1 orange (s), peel it

Ingredients for the venison sauce:

• Venison bones, parried and chopped
• 2 tablespoon tomato paste
• 500 g veetables (roasted veetables - onions, carrots, leeks, celery)
• 1 clove garlic
• 1 bottle port wine, red
• 2 bottles red wine
• 2 liters vegetable stock
• 2 tablespoon game seasoning

Ingredients for the 2nd approach:

• 2 onion (s), finely chopped
• 0.2 liters Grand Marnier
• 0.2 liters port wine, red
• 0.5 liter ½ red wine
• 0.2 liters orange juice
• 2 lemon (s), zest and juice it
• 1 tablespoon game spice
• 2 tablespoon cranberry jam

Ingredients for the mushrooms:

• 5 port. Boletus
• Spice (s) your choice

Ingredients for the potato dumplings:

• 400 ml milk
• 40 g butter
• 170 g durum wheat semolina
• 260 g potato (s), boiled, pressed
• 3 egg yolks
• salt and pepper
• nutmeg
• 1 blood sausage, approx. 200 g
• 2 shallot (s), finely chopped
• Marjoram, fresher

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Instructions

1. For the spice mixture, mix all the ingredients in a blender. You can use the spice mixture for all game dishes.
2. Mix the roast, mushrooms, ham and parsley together. Release the saddle of venison. Chop the bone the size of a nut.
3. Blanch the pointed cabbage leaves in plenty of salted water and pat dry. Plate 5 leaves of pointed cabbage between two cloths. Brush with the sausage meat and wrap 5 servings of venison with it.
4. Brown, season and roast in the oven at 180 ° C until pink. Salt, season and fry the other part of the back. Roast at 160 ° C until pink.
5. For the pointed cabbage lasagne, plate the blanched cabbage leaves between 2 cloths, place them in layers in a mold and press for several hours. Cut into slices, season and heat in the oven.
6. For the sauce, fry the bone, add roasted vegetables and tomato paste and roast slowly. Add the spices and roast again. Deglaze with red wine and port wine and reduce by half. Add the vegetable stock and reduce again by half. Passing it off.
7. For the second approach, sweat the vegetables, add all the other ingredients and reduce to 0.5 l. Add the first batch, reduce to the desired consistency and season to taste.
8. For the dumplings, bring the butter and milk to the boil together. Pour the semolina into the boiling liquid and bring to the boil again. Now add the egg yolks and potatoes and mix well.
9. Sweat the shallots in a little clarified butter. Add the finely chopped black pudding and season with marjoram.
10. Shape the dumpling mixture into dumplings the size of a table tennis ball, fill with the blood sausage mixture and cook in boiling water.
11. Remove the sand from the porcini mushrooms, cut into slices and fry briefly on both sides. Spice up.
12. Nicolas and Lars prepared this recipe as a main course on Wednesday, December 30th, 2020 in the program “The Perfect Dinner” - day 3 in the professional chef`s week.