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
Ingredients
Saddle of venison
1 piece saddle of venison (2.2 to 2.5 kg)
salt
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
peppercorns
50g poultry liver cream
salt
cooking oil
whipped cream
Chanterelles
250g washed chanterelles
1 tbsp parsley, chopped
butter and oil
salt
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
nutmeg
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
butter
salt
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.
Chanterelles
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.