Filet of Venison Back with Truffles and Parsnip Mousse

Ingredients

• 2 carrots
• 200 g celery root
• 2 onions
• 1 kg venison bones (chopped)
• 2 tbsp Vegetable oil
• 1 tbsp Tomato Paste
• 250 ml dry red wine
• 500 ml game stock
• 1 bay leaf
• 1 tsp juniper berries
• 2 cloves
• 1 sprig rosemary
• Salt
• ground pepper
• 250 g parsnips
• 1 Shallot
• 3 tbsp butter
• 200 ml vegetable broth
• 100 ml heavy cream
• Lemon juice
• 750 g venison back fillet (prepped)
• 1 tbsp Olive Oil
• 400 g Brussels sprouts
• 1 tbsp butter
• nutmeg
• 1 truffle

Instructions

1. 1.

   Peel and dice the carrots, celery root, and onions. Slowly brown the bones for about 15 minutes in hot oil. Add the vegetables and roast for another 10 minutes. Stir in the tomato paste and continue roasting. Deglaze with a splash of wine and let reduce completely. Repeat this process twice more until the wine is gone. Pour in the stock, bring to a boil, then simmer gently for about 1.5 hours. After roughly an hour add the bay leaf, juniper berries, cloves, and rosemary. Strain the sauce through a fine sieve and reduce to about 200 ml. Season with salt and pepper.

2. 2.

   For the foam sauce, peel and chop the parsnips. Dice the shallot finely and sauté it with the parsnips in 1 tbsp hot butter. Deglaze with broth and cream, then simmer gently for about 20 minutes. Puree and strain through a fine sieve. Season with salt and lemon juice. Just before serving add the remaining butter and whisk until frothy. For the meat, preheat the oven to 100°C. Wash, pat dry, season, and sear the fillet in hot olive oil on all sides. Then place it on a rack in the oven (with a fat pan underneath) for about 30 minutes to finish pink.

3. 3.

   Meanwhile clean the Brussels sprouts and separate into individual leaves. Blanch in salted water for 1-2 minutes, drain, then toss in hot butter. Season with salt and nutmeg.