Summary

Ingredients

• 2 kg saddle venison, released
• a bit salt
• some pepper
• some herbs Provence, ground in a mortar
• 6 tablespoon clarified butter
• 1 kg parsley root (s)
• 250 g potato (s)
• 100 g shallot (s)
• some oil
• 400 ml vegetable stock
• 200 ml cream
• 2 tablespoon butter
• 2 bunches parsley
• Pepper, whiter
• 200 ml rapeseed oil
• 400 g chestnut (s), (pre-cooked)
• a bit salt
• 1 package dough, (finished dumpling dough - cooling shelf)
• some flour, (chestnut flour)
• Salt water, for cooking
• 4 tablespoon clarified butter, for frying
• 2 liters game stock
• 1 orange (s), the peel
• 2 lime (s), the zest
• 3 clove (s) garlic
• 100 g cranberries
• 2 bags mulled wine spice
• 1 sprig rosemary
• 5 tablespoon butter

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Instructions

1. Flesh:
2. Release and parry the saddle of venison and season with salt, pepper and Herbes de Provence. Fry in clarified butter. Place on an oven tray and cook in the oven at 80 ° C (up to KT approx. 45 ° C) then leave to rest in the oven at 55 ° C until prepared.
3. PeWuPü:
4. Peel the parsley seasonings and cut into fine cubes (3 mm), also the potatoes and onions. Sauté everything in the oil until colorless. Pour in the broth and cook slowly, stirring constantly, until the vegetables are soft, then stir in the cream and butter, season with salt and white pepper.
5. Parsley oil:
6. Clean the parsley, pluck the leaves, add plenty of oil and mix as finely as possible.
7. Potato noodles:
8. Finely chop the chestnuts and strain them through a sieve.
9. Mix the dough and chestnuts well, if necessary thicken with a little chestnut flour.
10. Shape potato noodles and let them simmer in salted water (make sample noodles), drain and chill
11. Fry in clarified butter before serving.
12. Sauce:
13. Reduce the stock to ¼ of the amount, add mulled wine spices, let it steep, remove the spices.
14. Add the cranberries, season with salt, pepper and assemble with cold butter.
15. Place the meat on the puree, nap the parsley oil all around, pour in some sauce and serve with the potato noodles.