Strudel with Deer on Radish Salad

Ingredients

• 600 g deer meat for ragout (cut, e.g., from the hindquarter)
• 1 Carrot
• 1 onion
• 150 g knolling celery
• 1 tbsp plant oil
• 1 tbsp Tomato Paste
• 100 ml port wine
• 250 ml red wine
• 4 juniper berries
• 1 bay leaf
• 250 ml game stock
• 1 tbsp black currant jam
• Salt
• pepper (ground)
• 300 g strudel dough
• melted butter (for brushing)
• 350 g radish
• 150 g radishes
• 3 tbsp red wine vinegar
• 4 tbsp plant oil
• a pinch of sugar
• Salt
• pepper (ground)

Instructions

1. 1.

   Rinse the deer meat, pat dry and cut into small cubes. Peel and dice the carrot, onion, and celery. Brown the meat lightly in hot oil, add the vegetables and brown together. Stir in the tomato paste and deglaze with port wine and a splash of red wine. Reduce and add the remaining red wine. Add juniper berries and bay leaf in a spice sachet to the ragout and stir in some stock. Simmer gently covered for about an hour until tender. Add more stock if needed, but finish with a thickened consistency. Stir in the jam, season with salt and pepper, and let cool.

2. 2.

   Preheat oven to 200°C fan.

3. 3.

   Cut the strudel dough into roughly 20x20 cm squares. Brush each sheet with butter and stack 2-3 sheets together. Spread the ragout on the lower third of the dough and fold in the sides. Roll up and place seam side down on a baking tray lined with parchment paper. Brush with butter and bake for about 15 minutes until golden brown.

4. 4.

   For the salad, wash, trim, peel radish and cut both into thin slices or shave. Set aside a few small radish leaves for garnish. Whisk vinegar, oil, and sugar together and season with salt and pepper. Toss the radish slices in the dressing and let sit for about 10 minutes.

5. 5.

   Arrange the radish salad on a plate or platter and place the diagonally halved strudel on top. Serve garnished with radish greens.