Saddle of deer preparation
Take a saddle of venison calculating 100 g per portion and brown it in a pan with clarified butter, then at 120° for about 7min or optionally at 180° for 4 min in the oven (fan on) so that the heart of the piece of meat reaches 45th.
Preparation jus
Ingredients
Venison scraps
Celery
Carrot
Onion
Champignon
Timo
Garlic
Tomato paste
Red wine
Madeira
Water or Bouillon
Sale
Cornstarch
Butter 60 g/ 1/2l of jus
Method
Brown the leftovers and vegetables, add the tomato concentrate, deglaze with red wine, port and madeira, add the water (preferably buillon), cook for around 20 mins.
Filter and reduce the liquid then adjust to taste and bind with cornstarch.
Add the butter last.
Buckwheat preparation
Buckwheat 60 g raw
60g buckwheat
10g shallots
Bay leaves
20g walnut oil
20g white wine
20g of apple balsamic vinegar
200g of broth (chicken, vegetable, bouillon, water)
salt and pepper
Method
Brown the shallot in walnut oil in a pan, add the buckwheat, toast together for 1 minute.
Wet with white wine, add the broth and the rest of the ingredients and cook with the lid on for 12 minutes.
Gooseberry gel for 4 people
100g of ripe gooseberry fruit
1g of salt
2g of pectin
Blend everything together for 10 minutes at medium speed. Switch to the pass.
Tarragon mayonnaise for 4 people
20g yolk
10g apple cider vinegar
70g seed oil
15g peeled tarragon
Salt and pepper
Method
Whisk together egg yolk, vinegar, tarragon, salt, pepper, and whip by pouring in the seed oil.
All ingredients must be at room temperature. Even better at 40°
Aquascape
Arrange the portion of deer on the plate on which you will pour the jus
Place small piles of buckwheat with its flowers, the gooseberry gel in small domes and the leafy tarragon mayonnaise on the side.
On the side arrange fresh cut gooseberries
