Venison Back

Ingredients

• 200 g chestnuts (optional canned)
• Salad
• 1 kg potatoes (starchy, boiling type)
• 4 sour apples
• 1 Garlic clove
• pepper from the grinder
• milk
• heavy cream
• 250 g chanterelles
• 80 g Butter
• 100 g low‑fat quark
• 2 shallots
• 750 g deer bones
• 5 juniper berries
• 5 peppercorns
• Burgundy wine
• 1 kg venison back
• Salad
• pepper from the grinder
• 50 g clarified butter
• 100 g Sour cream

Instructions

1. 1.

   Score the chestnuts at the tip in a cross pattern and boil them for 5 minutes in salted water. Remove shells and simmer for another 45 minutes in a little water.

2. 2.

   Meanwhile, peel potatoes and apples. Slice potatoes into very thin rounds. Quarter apples, remove cores, and cut quarters into slightly thicker slices. Peel and halve the garlic clove, then rub a baking dish with it. Layer potato and apple slices alternately. Season with salt and pepper. Whisk milk and cream together and pour over the gratin. Bake in a preheated oven (electric stove: 200°C / gas stove: level 3‑4) for 45 minutes.

3. 3.

   Clean the chanterelles. Heat 50 g butter and sauté the chanterelles until golden.

4. 4.

   Peel and halve the shallots. Roast the bones in a large pot. Add juniper berries, peppercorns, and shallots. Deglaze with red wine and 1/8 l water, bring to a boil, then simmer for about 20 minutes. Strain through a sieve. Remove the venison back from the roasting pan and wrap it in foil. Reduce the stock by half after removing fat, then stir in sour cream and season with salt and pepper.

5. 5.

   Season the venison back with salt and pepper. Heat butter in a roasting pan. Place the meat inside and bake in a preheated oven (electric stove: 250°C / gas stove: level 5‑6) for 20 minutes.

6. 6.

   Puree the chestnuts, then mix in quark and remaining butter, seasoning with salt and sugar. Separate the meat from the bones, slice it, and arrange on a plate alongside the gratin, puree, and chanterelles.