Venison Breast

Ingredients

• 1 bunch soup vegetables
• 1 onion
• 4 venison breast pieces (alternatively quail breasts)
• 5 peppercorns
• 1 bay leaf
• 2 juniper berries
• 2 cloves
• rosemary
• 125 ml red wine
• 250 ml chicken broth
• 1 large bunch flat-leaf parsley
• 4 black walnuts (available in jars)
• 3 tbsp balsamic vinegar
• Salt
• ground pepper
• 75 g butter
• 1 oak leaf salad
• 4 radicchio

Instructions

1. 1.

   Clean, wash and roughly chop the soup vegetables. Peel and quarter the onion. Roast together with the venison breast bones and spices. Deglaze with red wine and chicken broth, then simmer over low heat for about 30 minutes. Increase heat to reduce the liquid. Strain the stock into a bowl. Rinse the parsley, shake dry, and pluck the leaves. Cook two-thirds of the parsley leaves in some poultry stock until soft and puree. Blanch the remaining leaves and fold them into the puree. Drain walnuts on a sieve. Season the parsley puree with walnut stock, balsamic vinegar, salt, and pepper.

2. 2.

   Let half the butter foam briefly with the remaining poultry stock, seasoning with salt and pepper.

3. 3.

   Heat butter in a pan and sear the venison breasts until golden brown on both sides. Season with salt and pepper.

4. 4.

   Wash and dry the salad. Quarter the walnuts. Spread the parsley puree onto four plates, arrange the venison breasts on top, and pour sauce over them.

5. 5.

   Arrange salads and nuts around the plate.