Venison spice blend
15g white pepper
30g juniper berries
40g allspice grains
50g coriander seeds
3 bay leaves
2tsp. thyme, freshly chopped
480g saddle of venison
1tsp. spice blend for the venison
6 blanched cabbage leaves
300g venison bones, cut into walnut-sized pieces
8tbsp germ oil
50g smoked streaky bacon, roughly diced
1 carrot, peeled and roughly diced
½ onion, peeled and roughly diced
¼ celery stalk, cleaned and roughly diced
2 garlic cloves, unpeeled
1tbps white pepper corns, crushed in a mortar
1 bay leaf
80g wild cranberries (glass)
300ml red wine
300ml red port
1l game stock
10 juniper berries, lightly crushed
2 thyme sprigs
Old Balsamic vinegar
3-4tbsp reduced Noilly Prat
Reduced red wine
2-3tbsp wild cranberries (glass), passed through a sieve
1tbsp ice cold butter
5 Granny Smith apples
5 beet roots, cooked
100g beetroot purée
100g raspberry purée
70g apple sauce
Freshly ground pepper
Beet root jelly
1l game consommé
125ml red port
125ml beet root juice
50ml raspberry vinegar
11 gelatine leaves
100g almonds, halved diagonally
Beet root garnish
Beet root juice
Venison spice blend
Warm up each ingredient, apart from the thyme, separately in a pan until lukewarm. With a mortar and pestle, finely pound everything, adding the thyme at the end.
Divide the venison into portions, sprinkle with the venison spice blend and colourless fry in a pan with butter. Wrap the venison in the blanched cabbage leaves and cook in the oven at 110C for 9 minutes until the core temperature has reached 48C. Scorch the cooked cabbage-wrapped venison with a Bunsen burner, until it’s blackened. Then place in the middle of wooden bark, place pre-heated charcoal around it and the black salt-rum mixture on top, and scorch at the table.
Cranberry pepper sauce
Roast the venison bones in 4tbsp. Of oil. Add bacon and vegetables together with the garlic and gently roast. Let the crushed pepper roast gently in the remaining oil for 10 minutes. Drain in a sieve and add bay leaf and wild cranberries to the bones. Alternate red wine and port to deglaze and let boil down. By doing so, thoroughly dissolve the drippings with a wooden spatula. Add the game stock and reduce by a third on medium heat. Stir every now and again. Pass the stock through a sieve. Put the juniper berries, cloves and thyme in a sieve and let hang into the sauce and infuse next to the hobs for 10-15 minutes. Take out the sieve and re-heat the stock. Season with salt, balsamic vinegar, reduced Noilly Prat and red wine as well as sieved wild cranberries. Lightly bind the sauce with cold, flaky butter.
Finely mix coarse sea salt in the Thermomix and mix with charcoal powder until it’s black. Before use, blend the black salt with some rum, until creamy.
Peel apples and beet root and cut into fine cubes. Sauté the apple cubes in butter without colour, deglaze with white port and let boil down. Add the remaining ingredients and slowly cook until soft. Then season with raspberry vinegar, lemon juice, hazelnut oil, salt, freshly ground pepper and sugar.
Boil the liquids together and reduce to 1l, then season to taste and pass through a fine cloth strainer. Add the agar-agar and bring to a boil. Squeeze out the cold water from the soaked gelatine and add to the hot liquid. Mix well to completely dissolve the gelatine. Pour the jelly stock onto a sheet, 2mm high, and refrigerate.
Mix sugar and almond oil, add a bit of water and bring to a boil. Add the almonds and toss until golden yellow. The put onto a silicon mat and let cool.
Remove the cabbage leaves from the stalk and cut into diamond shapes. Bring a pot of salt water to the boil and blanche the cabbage until soft. Take out and cool down in ice water. Let the water drip off on a perforated sheet. Toss in a bit of butter and season to taste with salt and grated nutmeg.
Beet root garnish
With a small parisienne scoop, scoop small balls from the cooked and peeled beet root. Glaze them in beet root juice, raspberry vinegar and butter.
Remove the venison from the coal and the cabbage coating at the table. Carve the venison arrange on the plates with the side dishes. Add some cranberry pepper sauce and serve.
With a spoon, form a dumpling with the beet root-apple ragout and place on the plate. Cut the jelly into shape and place onto the ragout so that it covers it completely. Sprinkle with popped quinoa and the odd almond on top. Place the cabbage diamonds and beet root balls on top as well and garnish with parsley, cress and celery leaves.