Fillet of Saddle of Venison in the Hazelnut Crust

Fillet of venison in the earth apple, savoy cabbage vegetables, hazelnut crust- rosehip dumplings.

Brown the bones and tendons in a roasting pan with a little oil. When they are well browned, add sliced leek, onion, carrots and celery and roast well. Add bay leaf, juniper, thyme sprigs, peppercorns, cloves and half an apple as well as the paradeis pulp and roast repeatedly (must not get too dark, otherwise the sauce will become bitter). Later fill up with red wine and water and simmer gently for 1 hour.

In between, skim repeatedly. Then pour through a hair sieve and carefully skim off the fat.

Sauté the red onion cut into strips in a little oil until soft, add the currant juice, game stock and orange liqueur and reduce to 1/4 so that the sauce becomes nice and creamy. If the consistency is too thin, thicken with a little cornstarch and strain through a sieve.

Season the venison fillet with salt and pepper. Sear well on all sides in hot oil and place on a baking sheet lined with aluminum foil. Add thyme sprig and juniper berries. Next, place in oven heated to 160 degrees for 15 to 20 minutes. In between, perhaps turn to the other side. Take out and rest.

Season with salt, pepper and honey.

Nut Crust :

Beat the butter until creamy. Add the egg yolks, crushed juniper berries and finely chopped thyme and beat well.

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