Teutoburg Saddle of Venison with Walnut Crust- * – C.Hoffmann

(*) Teutoburg saddle of venison with walnut crust, peanut and pointed cabbage puree and red wine spice sauce.

To be prepared in advance: For the walnut crust, cream butter and egg yolks, then mix with breadcrumbs. Chop the walnuts, add them, season with salt and freshly ground pepper, form the mixture into a plastic bag, roll it out and refrigerate.

Preheat the oven to 100 °C. Season the saddle of venison with salt, season with pepper and sear all over in hot clarified butter in a frying pan. In the heated oven in about ten minutes on the broiler form and then rest at 80 °C.

For the sauce, dry roast the game spice [2] in a hot saucepan, add honey and caramelize slightly. Extinguish with red wine, reduce well, add the stock and reduce the liquid further. Strain the sauce through a fine sieve [3], heat, thicken (assemble) with the ice-cold butter pieces (fold in the butter piece by piece) and season strongly with salt and freshly ground pepper.

For the puree, remove the peel from the potatoes, cut them into pieces and soften them in salted water. Clean the pointed cabbage, cut into strips, heat half of the butter in a frying pan, add the pointed cabbage and cook briefly. Drain the potatoes, steam them well and mash them. Heat the whipping cream in a saucepan, mix with the potatoes, fold in the pointed cabbage, add the rest of the butter.

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