Ingredients
Shoulder of venison
1.8kg shoulder of venison, on the bone
0.5l red wine
0.4l port wine, red
50g carrots
50g celeriac
100g shallots
½ clove garlic
100g mushrooms
50g celery
5juniper berries
5 allspice berries
4 cloves
8 peppercorns, black
½ bundle thyme
½ bundlerosemary
½ bundlebasil
2bay leaves
½ bundlemarjoram
12gsea salt
10gbrown sugar
3oranges, in slices
Venison marinade
1Lremouillage
½ bundlethyme
½ bundlerosemary
½ bundlebasil
½ bundlemarjoram
Red wine
Port wine, red
Flour
Garden herbs and blossoms
Verbena
Lemon balm
Marjoram
Thyme
Thyme blossoms
Salad burnet
Stevia
Common scurvygrass
Savory
Chervil
French sorrel
Parsley
Orache blossoms (red and blue)
Borage blossoms
Sweet cicely blossoms
Chive blossoms
Angostura jelly
250glingonberries
100gsugar
100gorange juice
10gAngostura
5gagar agar
Salt
Sunflower-seed flips
100gsunflower seeds
150gwater
70gstarch
5gbaking powder
3gsalt
40gegg white, beaten
Sunflower-seed purée
50gsunflower seeds
85gpoultry stock
Salt
Thymeandhoney jelly
50gpoultry stock
0.1 bundlethyme
10gthyme honey
0.5g agar
Salt
Garden herbs green sauce
100gmixed garden herbs, blanched(Parsley, verbena, lemon balm, salad burnet, chervil, common scurvygrass, savory, stevia, thyme, French sorrel, marjoram)
20gfive-herbs oil
8g basic Textur texturiser
Salt
To serve
Diced kohlrabi, steamed
Cold-pressed sunflower-seed oil
Method
Venison
Bring all ingredients above to the boil.Put the meat into the slightly cooled stock and marinate for at least a week.Take out the shoulder pieces, dry, sprinkle with flour and fry them evenly on all sides.Strain the stock, and reduce the liquid.Take the meat out of the roasting tin and roast the vegetables in it.Add the reduced stock to the crust and pour in the veal stock.Add the meat again and braise everything in the oven, covered, at 150°C for 4–5 hours.Take the meat out, remove the bones.Strain the sauce through a fine sieve, remove the fat and reduce.When the sauce has reached the desired consistency and taste, allow the herbs to infuse it for a moment and then season to taste with red wine and port wine.
Thyme-and-honey jelly
Allow the stock and thyme to infuse for 10 minutes. Then add the rest of the ingredients and allow to set.
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