Após uma boa refeição, Underberg
For 4 portions
For the saddle of venison
For the celery tread
For the bacon beans
For the Jus
For the jus cut celery, carrots and shallots with skin into large pieces. Heat rapeseed oil in a pot and fry vegetables for 2-3 minutes.
Deglaze with Underberg (and red wine) and add broth. Add thyme, orange zest, the clove, cinnamon and bay leaf and cook over medium heat without lid for about 30-45 minutes.
Pass everything through a fine sieve. Bring to the boil again in a small pot and if necessary mix up with starch. Dissolve a teaspoon of starch in 50ml of cold water, stir into the sauce, bring to the boil strongly once and reduce over medium heat for 5-6 minutes.
For the celery puree, peel celery and potatoes and cut into small pieces. Put them in a pot and cover with water. Bring to the boil, salt and cook over medium heat. Simmer for 15-20 minutes.
Pour off water, add cream and nutmeg and work everything into a fine puree with a masher. Season to taste with salt and pepper.
For the bacon beans clean string beans and cook in boiling salted water for 2-3 minutes. Prepare ice water and cool the beans in it.
Wrap 6 beans each with some bacon in the middle. Melt the clarified butter in a pan and fry bean packets at medium heat for 7-8 minutes. Season with salt and pepper.
Preheat oven to 100 degrees top and bottom heat.
For the venison fillet heat clarified butter in a pan and fry the fillet in the whole on all sides for 1-2 minutes each.
Then cook the meat in a hot oven on a grill until it reaches a core temperature of 55-60 degree to serve it medium.
Let it rest for 5 minutes before cutting. Cut the fillet into pieces of equal size, season with salt and pepper and serve with celery puree, Underberg -Jus and bacon beans.
Preparation time: 150 minutes
Nutritional values per serving: 717.0 kcal / 2994.5 kJ
18,6 g carbohydrates
65.2 g protein
34,5 g fat