The fact that since Chef Paul Stradner became head chef at Brenners Park-Restaurant last year, he has already been awarded a Michelin star is a sign that his food is a culinary delight, teaming classic flavours with technical twists, and is reflecting his professional experience in some of the best European restaurants.

Paul Stradner has admitted that he learnt from the best chefs, including Harald Wohlfahrt and Jean Georges Klein, where his extensive skills developed. Although a young chef, Stradner’s 10 years in the fine-dining industry has led his cuisine to be highly acclaimed and to create a positive stir in the Michelin scene.

This recipe combines Chef Paul Stradner’s handle of classic flavours and ingredients with finesse, creating a positively festive treat for you to enjoy.

Serves 6


Saddle of venison

1 piece saddle of venison (2.2 to 2.5 kg)


freshly ground pepper

cooking oil

Cream sauce

250g parures and bones

100g shallots, finely sliced

50g mushrooms, sliced

500ml game stock

300g butter

1⁄2 rosemary twig

1⁄2 tbsp. tomato puree

75ml red wine

30ml Port

30ml Madeira

juniper berries


50g poultry liver cream


cooking oil

whipped cream


250g washed chanterelles

1 tbsp parsley, chopped

butter and oil


freshly grounded pepper

Pickled pears

6 small, hard pears

200ml white wine

150ml white Port

200ml water

60g sugar

5 cloves

3g white pepper corns

7 juniper berries

2 star anise

5 allspice

1 bay leave

1⁄4 cinnamon stick

Swabian noodles

250g flour

3 eggs

50ml water

5g salt


Red cabbage

1⁄2 red cabbage

200ml red wine

200ml red Port

200ml apple juice

100ml red grape juice

100ml white grape juice

1 sour apple

1⁄4 vanilla pod

spice bag (peppercorns, cinnamon stick, cloves, allspice)

50g apple puree

To finish

goose fat

currant jelly



pepper from a mill

Currant jelly

100ml currant juice, slightly sweetened

1g Agar-Agar of Texturas

1g gelatine Texturas

Saddle of venison

Start by removing any protruding bones or tendons from the saddle. Carve along the left and right side of the backbone to separate the meat from the spine, leave the meat attached to the lower rib bones. Once this has been completed ensure that the meat is well seasoned.

Brown the venison on all sides and place in a pan with the flesh side facing up. If you do not have a large enough frying pan, cut the saddle in half, before placing it into the oven. Transfer the pan into a pre-heated oven of 120C. The meat should be allowed to reach the perfect core temperature of around 55-58C, which should take approximately 20-25 minutes.

Cream sauce

Roast the bones and parures in a pot. Add the shallots and the mushrooms with the butter and stir continuously. Add the tomato puree along with the alcohol and allow to reduce by half. Add the game stock to the pot. Boil slowly and skim off the turbidity’s that gather at the surface. Season with herbs, and add a small amount of salt, leave it to boil slowly with the lid on for at least four hours. Afterwards reduce and filter slowly until a strong jus has been gained. Add the liver cream and season to taste. Filter it again through a fine sieve and add the desired amount of whipped cream before serving. To produce a fine tasting sauce it is recommended to produce five times the quantity required.


Sear the chanterelles in oil and season to taste with salt, pepper, butter and chopped parsley.

Pickled pears

Cook all ingredients together and simmer for about 30 minutes with a closed lid and filter afterwards. In the meantime peel the pears. Boil them together with the stock and let it simmer for another 3 to 4 minutes. Leave to cool. Simply preheat the pears in the stock before serving.

Swabian noodles

Mix all ingredients together to get a thick dough. Scrape the dough with a dough scraper into boiling salt water.

Red cabbage

Cut the cabbage into fine strips and mix it with the remaining ingredients in a bowl. Add the spice bag and allow the mixture to marinate in the fridge for at least 24 hours. Then drain the cabbage in a sieve to get rid of excessive liquid. Fry it with some oil and season with salt and pepper. Fill it up with the stock and let it simmer slowly. Let the liquid reduce and season again with some salt, pepper, butter and currant jelly.

Currant jelly

Add the currant juice to a pot and bring to a boil. Add the Agar-Agar and the gallant gum and allow simmering for about 2 minutes. Allow to cool and leave in the fridge overnight. Afterwards mix everything together to form a gel.