Venison Tenderloin on Celery Purée

Ingredients

• 500 g wild bones
• 80 g large onions (1 large onion)
• 80 g small carrots (1 small carrot)
• 480 g knollensellerie (1 piece)
• 2 tbsp olive oil
• 15 g tomato paste (1 tbsp)
• 250 ml red wine (or grape juice)
• 1 tsp spelt flour
• 800 ml game stock (glass)
• 4 peppercorns
• 1 bay leaf
• 680 g venison tenderloin fillet (4 fillets)
• Salt
• Pepper
• 200 g starchy potatoes
• 150 g red cabbage (1 piece)
• 100 ml hot milk (3.5% fat)
• 60 g butter (4 tbsp)
• nutmeg
• 30 ml heavy cream (3 tbsp)
• 60 g blueberries
• 20 g dark chocolate (at least 70% cocoa)
• 4 sprigs Rosemary
• 1 tbsp fresh or dried juniper berries

Instructions

1. 1.

   Roast the bones in a preheated oven at 220 °C (convection 200 °C; gas: level 3–4) on a sheet for about 30 minutes, turning occasionally.

2. 2.

   Meanwhile peel and cube onions, carrots, and celery. Heat 1 tbsp oil in a large pan and sauté onions for 2 minutes over medium heat. Add carrots and 80 g celery and sauté for 5 minutes. Add bones and tomato paste and roast for another 5 minutes while stirring. Deglaze with one‑third of the wine and let evaporate completely. Dust with flour, deglaze twice more with wine, then reduce. Pour in remaining wine and stock and bring to a boil. Simmer gently over low heat for 2 hours; after about an hour add peppercorns and bay leaf.

3. 3.

   One hour before serving trim the meat, pat dry, season with salt and pepper. Heat remaining oil in a pan. Brown the meat all around for about 3 minutes over high heat. Transfer to a rack (fat pan underneath) and bake at 80 °C (convection 60 °C; gas: level 1) for 30 minutes—this keeps the inside slightly pink, otherwise cook longer.

4. 4.

   During this time peel potatoes and cut into cubes. Boil remaining celery and potatoes in salted water for about 20 minutes over medium heat until tender.

5. 5.

   Meanwhile clean, wash, trim stems from red cabbage, separate leaves, and chop into pieces. Blanch cabbage in boiling salted water for 2 minutes, drain, shock, and let drain.

6. 6.

   Drain potatoes, press through a potato masher, and steam off excess liquid. Stir in hot milk and 2 tbsp butter. Season with salt and a pinch of freshly grated nutmeg. Keep the purée warm.

7. 7.

   Strain the sauce into a new pot and bring to a boil. Add cream and simmer gently for 20 minutes. In the meantime wash and dry blueberries. After 15 minutes add blueberries and chocolate to the sauce, let melt, then season with salt and pepper.

8. 8.

   Melt 1 tbsp butter in a pan for the cabbage. Sauté cabbage for 2 minutes over medium heat and season with salt.

9. 9.

   For the meat finish the remaining butter in a pan. Add rosemary and pressed juniper berries. Brown the meat for about 1 minute over medium heat, turning it. Slice the meat and arrange on a plate with sauce, red cabbage, and celery purée.