Venison Back with Potato Strudel

Ingredients

• 1.5 kg venison cutlet
• Salt
• white pepper (freshly ground)
• 2 rosemary sprigs
• fresh thyme
• 25 g dried morels
• 1 bunch parsley
• 2 tbsp butter
• 1 kg roasted vegetables
• 2 onions
• 2 tbsp honey
• 10 juniper berries
• 1 bottle red wine (Cabernet Sauvignon)
• 80 g raisins
• 1 bunch Green asparagus
• 125 ml veal stock
• butter (for assembling)
• 350 g potatoes
• 150 g grated Bergkäse cheese
• 100 g whipping cream
• Salt
• Pepper
• nutmeg
• 100 g butter
• 1 pack pastry dough
• 1 egg (for brushing)
• butter (for baking)

Instructions

1. 1.

   Soak morels in lukewarm water. Detach the venison back from the bone and clean it thoroughly, removing skin and sinews.

2. 2.

   Finely chop the bones and fry them heavily in olive oil, add the sinews and parures, then slowly roast with roasted vegetables and onion.

3. 3.

   Add honey and juniper berries, deglaze with red wine and reduce. Refill with water or stock and reduce to 400 ml, strain through a fine sieve and keep warm.

4. 4.

   Wash morels thoroughly, cut into small pieces if needed, sauté in butter, season with chopped parsley, salt & pepper.

5. 5.

   Season fillet pieces with salt and pepper. In a pan, sear them in oil with garlic and two rosemary sprigs all around. Remove from the pan and place on a baking tray. Cook in a preheated oven (180°C, second rack from bottom) for about 15-20 minutes. Slice diagonally for serving.

6. 6.

   Boil peeled green asparagus in salted water until just tender (~10 min), sauté in butter, season with salt and pepper, and pour over some asparagus stock.

7. 7.

   Peel potatoes, boil in salted water until soft, steam off, mash and mix with cheese, cream, and butter into a purée; let cool.

8. 8.

   Brush pastry dough with egg, fill with the purée, place in the center, roll like a strudel. Place on a greased baking tray, brush with melted butter, bake at 180°C for about 35 minutes until golden brown, then slice diagonally.