Venison Tenderloin / Venison Jus / Mushrooms / Dumplings / Wild Meadow Herb Salad

Ingredients

• 250 g wild meadow herbs
• 1 pear (small wedges)
• 2 tbsp apple balsamic vinegar
• 2 tbsp pumpkin seed oil
• 1 tbsp Olive Oil
• a pinch sea salt
• a pinch pepper
• a pinch sugar
• 0.5 tsp Dijon mustard
• 2 goat cheese tarts
• 25 g walnut kernels (finely chopped)
• 10 g breadcrumbs
• 10 g butter (softened)
• 1 tsp spruce honey
• a pinch sea salt
• a pinch pepper
• 250 g venison tenderloin (trimmed) + extra released bone
• 1 clove garlic (fresh and halved)
• 2 sprigs Rosemary
• 2 sprigs thyme
• a pinch sea salt
• a splash olive oil
• 1 stick butter
• 100 g venison meat pieces (small chunks)
• 30 g organic carrots (small cubes)
• 20 g shallots (small cubes)
• 30 g celery stalks (thin slices)
• 0.5 spring onion stalk
• 1 tbsp Olive Oil
• 0.25 apple (Boskoop) (small cubes)
• 20 g smoked ham (small cubes)
• 0.5 organic orange (zest)
• 1 clove garlic (fresh and halved)
• 1 sprig thyme
• 1 sprig rosemary
• 2 juniper berries
• 4 black peppercorns
• 1 tsp tomato paste
• 40 ml red wine (Blaufränkisch)
• 10 ml Grand Marnier (orange liqueur)
• 250 ml game stock
• 2 tsp soy sauce
• 2 tsp spruce honey
• a pinch sea salt
• a pinch pepper
• 250 g mushrooms (beech, chestnut or king oyster depending on availability)
• 2 shallots (small cubes)
• 1 tbsp smoked bacon (small cubes)
• a pinch sea salt
• a pinch pepper
• rapeseed oil
• 125 g pretzel stick (soft from yesterday without salt)
• 125 ml milk
• 1 egg
• a pinch sea salt
• a pinch pepper
• a pinch nutmeg
• 1 tsp Olive oil
• 0.25 onion (small cubes)
• 1 tbsp smoked bacon (small cubes)
• 1 tbsp fresh parsley (chopped)

Instructions

1. 1.

   Wash and sort the wild meadow herbs for the salad. Mix apple balsamic vinegar, pumpkin seed oil, olive oil, salt, pepper, sugar and mustard in a cup. Peel the pear and cut into wedges; marinate in the pumpkin seed oil dressing.

2. 2.

   For the goat cheese tarts: whisk butter with spruce honey until creamy. Stir in finely chopped walnuts, breadcrumbs, salt and pepper. Preheat oven grill to 240 °C. Brush the cheese tarts with the walnut crust mixture and bake under the hot grill for about 2 minutes until golden brown.

3. 3.

   Venison medallions on hay bed (54 °C): Wash hay gently, pat dry and place in a baking dish. Season the venison tenderloin and sear in olive oil. Place the meat on the hay and roast at 120 °C for 20–30 minutes until core temperature reaches 54 °C. Remove, rest 5 minutes wrapped in foil. Whisk butter with rosemary, thyme and garlic in a pan; briefly aromatise the meat before serving.

4. 4.

   Venison jus: Cut the venison pieces small. Dice carrots and shallots. Slice celery stalks and spring onions thinly. Heat olive oil in a pot and brown the venison with bone. Add prepared vegetables, apple and bacon cubes, orange zest, garlic, herbs and spices; sauté briefly. Stir in tomato paste, deglaze with red wine and Grand Marnier, reduce almost to dryness. Then add game stock, bring to boil, lower heat and simmer for about 30 minutes. Strain through a cloth-lined sieve into another pot. Reduce the broth by half. Season with soy sauce, spruce honey, salt and pepper.

5. 5.

   Mushrooms: Halve mushrooms and finely chop shallots. Sauté together with diced bacon slowly in rapeseed oil. Season with salt and pepper.

6. 6.

   Pretzel stick dumplings: Remove salt from pretzel sticks, cut into 0.5 cm cubes. Gently bring milk to a boil and remove from heat. Beat in egg, season with salt, pepper and nutmeg. Mix with pretzel cubes without pressing down. Dice onion; sauté with bacon in olive oil until translucent. Add parsley to the pretzel mixture. Wrap the dough into a long roll (4–5 cm diameter) first in clear plastic then in foil, shaping neatly. Boil in lightly simmering water for about 30 minutes. Remove, unwrap from foil and slice hot.

7. 7.