Melt the yeast in water and press a small bulge in the flour. Carefully pour the water into the bulge and let stand for 30 minutes (Dampfl). Then add the remaining ingredients and prepare a homogeneous dough. Rest the dough for 2 hours and then roll it out about 3-4 mm thin and cut it into rectangles of 5 x 12 cm. Cover the rectangles with a wafer-thin slice of the pickled pork loin bacon. Spread some sour cream or crème fraiche evenly on top and cover with steamed apple slices. Bake the tarte flambée in the oven at 250-270 top and bottom heat for about 5-7 minutes until crispy.
Caramelize the sugar. Stir in pine nuts and walnuts with a wooden spoon. Cool on parchment paper. Chop finely. Mix with chopped juniper berries, rosemary, olives, and melted butter. Roll out between 2 sheets of parchment paper to 5 mm thickness, set aside to cool. Peel Jerusalem artichoke tubers, cut into bite-sized pieces. Sauté in butter at low temperature, extinguish with Noilly Prat. Steam for 15 min. Season with salt and pepper and add a tablespoon of chopped parsley. Remove the loin from the backbone, separating the chop bones from the backbone with poultry shears. Clean chop bones free as much as possible. Use backbone and working steps for venison jus. Sear the backbone with the chop bones on all sides in clarified butter. Cook in heated oven at 200 gra
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