Ingredients

Ingredients for the venison
700 g trimmed saddle of venison
Salt, pepper
Sprig of rosemary
Sprig of thyme
2 cloves of garlic
50 g butter

Ingredients for the celery purée
½ head of celery
¼ l cream
20 g butter
Salt, pepper, nutmeg

Ingredients for the cherries
20 stoned cherries
¼ l port
2 cloves
5 peppercorns
5 g dark chocolate
10 g sugar
1 small sprig of rosemary
1 tbsp cornflour Ingredients

for the Viennese nougat, eggnog and semolina dumplings
20 g Viennese nougat
8 cl Spitz eggnog
175 g semolina
130 g butter
½ l milk
2 eggs
20 g butter
10 g white breadcrumbs
Zest of ½ an orange
Salt, nutmeg

Saddle of Venison

with celery purée and Viennese nougat and eggnog semolina dumplings

Preparation
  1. Season the saddle of venison with salt and pepper and brown on all sides in foamed butter with thyme and rosemary. Roast until medium rare (around 15-18 minutes) at 140 °C in a pre-heated oven.

  2. To make the celery purée: Peel the celery and chop into small pieces. Cook in the cream until soft. Blend and push through a fine sieve. Stir in the cold butter and season with salt, pepper and nutmeg.

  3. For the cherries, bring the port together with all of the other ingredients to the boil and leave to infuse for around 10 minutes. Strain the liquid and leave to cool before pouring over the cherries (this is to ensure that they retain their vibrant colour). Keep the cherries covered in the juice in the fridge for around 3 days. Pour off the juice, bring it to the boil and thicken with blended cornflour. Cook thoroughly. Add the cherries and remove from the heat.

  4. To make the dumplings: Melt the Viennese nougat in a bowl over a pan of simmering water, then stir in the Spitz eggnog. Put the mixture in the freezer. Once the mixture is slightly frozen, form into small balls and freeze again. Bring the milk and butter to the boil, add the semolina and leave to soak. Allow the mixture to cool. Work in the eggs gradually and season with salt, nutmeg and orange zest. Make small dumplings and fill the centre of each dumpling with a nougat ball. Gently simmer the dumplings in salted water for around 5 minutes. Remove and toss in foamed butter with white breadcrumbs.

Tip! The best way to measure the core temperature of the meat is using a meat thermometer. The ideal core temperature for medium rare venison is 54 °C.