Venison Tenderloin with Celery Cream

Ingredients

• 600 g venison tenderloin
• 1 sprig rosemary
• 1 sprig thyme
• 1 knollensellerie (knob of celery)
• 200 ml heavy cream
• 1 tbsp butter
• 3 pretzels
• 3 eggs
• 200 ml heavy cream
• 200 ml milk
• 1 apple
• 1 onion
• 1 tsp sugar
• 0.5 lemon
• 20 g dried chanterelles
• 1 tbsp butter
• 1 sprig rosemary
• 1 sprig thyme
• 300 ml game stock
• 300 ml dry red wine
• 1 bundle mirepoix
• 1 tbsp Tomato Paste
• 1 tbsp cold butter

Instructions

1. 1.

   Finely dice the mirepoix and sauté with 1 tbsp tomato paste, thyme, and rosemary until fragrant. Deglaze with red wine, add the game stock, and reduce.

2. 2.

   For the pretzel dumplings cut the pretzels into cubes and mix with eggs, heavy cream, and a pinch of salt. Let soak for about 10 minutes, then shape into a roll wrapped in cling film. Steam in a pot with a little water for about 20 minutes. Before serving unwrap, slice into rounds, and brown in a pan with oil and butter.

3. 3.

   Peel the celery, cut into cubes, and boil in salted water. Once tender, drain and blend with heavy cream, butter, and a touch of salt to create a creamy sauce.

4. 4.

   For the chutney peel and finely dice the onion; caramelize in a pot with oil and sugar. Peel and cube the apple, add to the onions, then pour in some water and lemon juice and reduce.

5. 5.

   Soak the chanterelles in lukewarm water, drain well, pat dry, and sauté in butter with thyme, rosemary, and salt.

6. 6.

   Strain the reduced jus through a sieve and finish with cold butter.

7. 7.

   Trim the venison tenderloin and sear sharply in oil with herbs. Finish cooking in the oven at low heat until an internal temperature of 65 °C is reached.

8. 8.

   Arrange all components on a plate as shown in the photo and serve.