Venison Tenderloin with Chestnut Herb Twisters

Ingredients

• 120 g butter
• 70 g grated gingerbread
• 30 g walnuts (2 tbsp each)
• 1 tsp gingerbread spice
• organic orange
• Pepper
• Lemon juice
• 1 venison tenderloin (ca. 1.6 kg)
• Salt
• juniper berries
• oil
• 2 onions
• 2 tbsp honey
• alcohol-free red wine
• Vinegar
• 500 ml wild sauce (from the jar)
• 100 ml heavy cream (30% fat)
• red cabbage (from the jar)
• 400 g chestnuts (canned)
• 100 g celery
• 500 ml milk
• 250 ml heavy cream (30% fat)
• 50 g whole cane sugar
• 1 egg
• 1 small savoy cabbage head
• 50 g flour

Instructions

1. 1.

   Preheat oven to 225 °C (convection 200 °C; gas: level 3–4). Whisk butter until fluffy and fold in all ingredients for the gingerbread crust. Trim skin and sinews from the venison, make shallow cuts along the bone, rub with spices and oil. Peel and dice onions. Line a roasting pan with onions, place the venison on top, and put it in the oven.

2. 2.

   After 8 minutes remove the venison. Brush first with honey, then coat with the gingerbread mixture. Roast another 8 minutes; when the crust is nicely browned but the meat remains pink, take out the venison and keep warm. Place a clean pan in the oven, deglaze the drippings with red wine and vinegar. Add wild sauce, simmer for 5 minutes, strain through a sieve and enrich with cream.

3. 3.

   For the chestnut herb twisters, roughly chop 100 g chestnuts and set aside. Peel and finely slice celery. Cook remaining chestnuts and celery in milk, cream and whole cane sugar for about 25 minutes until only a quarter of the liquid remains.

4. 4.

   Blend warm, stir in the egg. Remove the herb stems, blanch entire leaves in boiling salted water for 30 seconds, shock in cold water, then lay out on a cloth to form a 40 × 25 cm sheet. Dust with flour and spread chestnut mixture over it. Sprinkle chopped chestnuts on top, roll up with the cloth, tie ends with kitchen twine and cook in salted water for 20 minutes. Let rest at a warm spot for another 10 minutes before slicing. Warm the red cabbage. Slice the venison into medallions and serve with red cabbage and chestnut herb twisters.