Venison fillet in Rösti crust with red cabbage and chestnut cream
Preparation
- Red cabbage: Mix the red cabbage with the red wine, apples, apple juice, cranberry jam, apple vinegar and spices and knead well. Season with salt and pepper and leave to marinate overnight. Heat the clarified butter in a pan, sauté the onions and garlic, add the marinated red cabbage and simmer until al dente. Grate the potato into the red cabbage and continue to simmer until the cabbage takes on a creamy consistency.
- Venison glace: Sear the venison trimmings in oil, quench with red wine and pour in the demi-glace. Reduce slowly to a thick sauce.
- Rösti crust: Briefly Sauté the 11er Rösti potatoes, grated in a pan. Stir in the Parmesan, Dijon mustard and egg yolk.
- Venison fillet: Cut the venison fillets into 4 pieces, season with salt and pepper and sear on both sides. Spread the Rösti mixture over the fillet and cook in the oven at 130 °C for approx. 15 - 17 minutes.
- Chestnut cream: Mix the cream with the chestnut purée and pour into a piping bag.
- Beetroot cylinder: Simmer the tapioca pearls, beetroot and beetroot juice until thick, season with salt and blend. Pass through a sieve and spread evenly on a silicone mat. Dry to 90 % in the oven at 65 °C, then cut into rectangles. Deep-fry these briefly in hot oil (160 °C) and shape into cylinders. Fill with the chestnut cream.
- Serving suggestion: Take the venison fillet out of the oven, leave to rest and cut in half. Place some venison glace on the plate and arrange the fillets on top. Add the red cabbage and beetroot cylinders. Garnish with redcurrants and chervil.
Ingredients
-
Red cabbage
1 kg head of red cabbage, grated
1.8 l red wine
400 g apples, grated
200 ml apple juice
200 g cranberry jam
50 ml cider vinegar
1 tbs ground caraway
1 tbs marjoram, dried
1 pinch of cinnamon
Salt, pepper
50 g clarified butter or oil
200 g onions, finely chopped
3 cloves of garlic, finely chopped
1 potato, uncooked, as thickener -
Venison glace
200 g venison, trimmings
Oil for frying
100 ml red wine
500 ml demi-glace -
Rösti crust
300 g 11er Rösti Potatoes, grated potato
1 tsp Parmesan, finely grated
1 tsp Dijon mustard
1 egg yolk -
Venison fillet
2 venison fillets
Oil for frying
Salt, pepper -
Chestnut cream
200 g chestnut purée
100 ml whipped cream
Beetroot cylinder
50 g tapioca pearls
100 g beetroot, boiled, finely diced
100 ml beetroot juice
Salt
Oil for deep-frying -
As garnishing
4 trusses of redcurrants
4 sprigs of chervil