Saddle Of Venison with Pumpernickel Crust on Elderberry Turnips and Apple Rosemary Purée

Summary

Ingredients

• 700 g saddle venison, loosened
• 1 tablespoon clarified butter, for frying
• 2 sprigs rosemary
• 4 sprigs thyme
• 3 juniper berries
• 2 cloves garlic)
• 80 g pumpernickel
• 3 juniper berries
• 80 g butter
• salt and pepper

For the puree:

• 4 apples, Boskoop
• 1 onion (s)
• 100 ml white wine, drier
• 30 grams sugar
• 1 sprig rosemary
• 80 g butter

For the vegetables:

• 600 g turnip (s)
• 1 onion (s)
• 1 tablespoon sugar beet syrup
• 20 g butter
• 100 ml port wine, red
• 150 ml juice, (elderberry juice)
• some cornstarch to tie

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Instructions

1. Preheat the oven to 120 ° C fan oven.
2. Season the saddle of venison with salt and pepper and fry it in a pan in the hot clarified butter with the herbs, juniper berries and garlic. Place on a plate, add aromatics and cook in the oven for 10-14 minutes.
3. For the crust, grind the pumpernickel and juniper berries in a food processor. Beat 80 g butter in a bowl until frothy. Add the pumpernickel, season with salt and pepper and stir. Roll out the mixture in a freezer bag about 3 mm thick and place in the refrigerator to set.
4. Peel and roughly dice the apples. Dice the onion as well. Put the rosemary sprig in the tea bag and tie it (this prevents the needles from getting into the pulp). Cook the apples with the onions and the tea bag in a saucepan with white wine and sugar with the saucepan closed for about 15 minutes. Then put the apple and onion pieces in a fine sieve to drain. Use the brew for other purposes. Finely chop the drained mass with a hand blender and add the butter to the still hot puree. Season the applesauce with salt and pepper and serve warm with the saddle of venison.
5. Peel the turnip and cut into cubes. Chop the onion into small cubes. Heat 20 g butter in a saucepan and sweat the vegetables in it. Deglaze with red port wine and let it boil. Pour in the sugar beet syrup and elderberry juice and cook over medium heat for approx. 15-20 minutes until soft. If desired, thicken with a little cornstarch and season with salt and pepper. Cut the pumpernickel crust into strips wide enough to cover the saddle of venison. Remove foil. Place on the meat, grill in the oven for 5-8 minutes with grill function or 220 ° C top heat.
6. Schupfnudeln, potato biscuits or duchess potatoes are suitable as a side dish.

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