Ingredients (serves 4):
Saddle of venison:
- 1 saddle of venison , ca. 2 kg
- 150 gr onions and leeks
- 100 gr carrots
- 50 gr celeriac (celery root)
- 1 tablespoon tomato paste
- 400 ml red wine
Celeriac Purée:
- 1/2 celeriac (celery root) peeled and cubed
- 50 gr butter
- ca. 200 ml whipping cream
- salt, pepper, nutmeg
For the Sauce:
- 1 tablespoon sugar
- 50 ml dark balsamic vinegar
- 50 ml red wine
- 50 ml port wine
- 1 tablespoon mixed pepper, all spice and juniper leaves
- 5 cloves and bay leaves
- 2 sprigs of thyme
- 4 star anis
Preparation:
Clean and de-bone the saddle of venison. Chop the bones and place them along with the removed out skin and the root vegetables in a large pot and roast until everything is golden brown.
Add the tomato paste to the base of the pot and brown. Then add the red wine a little at a time. When the wine is cooked away, cover the bones with cold water and bring a boil over medium heat. Simmer the stock at least 3 hours. As it cooks, remove the froth and fat. When the stock is complete, strain it.
For the second sauce base, caramelize the sugar and then add the red wine, port wine and balsamic vinegar. Add the remaining spices and herbs and boild down vigorously. Add the venison stock to the second base and simmer for ca. 1 hour until the flavor has intensified.
Strain the sauce again and, if necessary, thicken.
Sauté the celeriac cubes in butter and pinch of salt until they soften or until they begin to cling to the bottom of the pan. Add the cream until just it almost covers the cubes.
Cook the celeriac until it is softened completely and then purée it in a mixer until it is very fine. Season with salt and pepper.
Season the saddle of venison with salt and brown it on all sides in a hot pan. Bake in a 150 °C oven for ca. 4 - 6 minutes. Let rest for 5 minutes while keeping the meat warm.
Serve the saddle of venison with the celeriac purée, grilled mushrooms and vegetables.