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Deer saddle with sprouts and salsify

17-10-2019
Sous vide hertenzadel met spruiten en schorseneer

Preparation time
2 o'clock

Cooking time
20 minutes

Ingredients

  • 500 grams deer saddle, boned and trimmed
  • 40 milliliters of roasted argan oil from Fargano
  • 30 grams of butter
  • Maldon salt
  • 100 milliliters of deer meat broth
  • 10 Arabica Robusta beans
  • 3 Spanish allspice grains
  • 1 sprig of rosemary
  • 500 grams of black salsify peeled
  • 40 grams of dried cranberries
  • 80 grams of Brussels sprout leaves, blanched
  • 5 grams of finely chopped chives
  • Some quince vinegar*
  • 20 grams of butter
  • 20 grams of roasted pine nuts
  • Peanut oil for deep frying

 

Preparation method

  1. Cut the saddle of venison into equal parts. Place it in a vacuum bag together with the argan oil and cook it at 65° C for 18 minutes in a sous vide water bath.
  2. Then remove the meat from the bag and fry until lightly browned in hot butter, sprinkle with salt and keep warm.
  3. Boil the venison broth together with the spices and coffee beans to the desired consistency, thicken with a little flour if necessary.
  4. Cut long strips of the thicker salsify with a mandoline and fry them in peanut oil at 150° C until golden brown. Then let them drain well on a piece of kitchen paper. While they are still warm, shape them into small nests and place them back on the paper towel.
  5. Chop the remaining salsify and cranberries very finely and mix with the chopped chives. Add a little salt and quince vinegar.
  6. Glaze the sprout leaves in some butter and season well.
  7. Place the sprouts on the plate together with the salsify nest and the pine nuts.
  8. Cut the saddle of venison into two equal parts and drizzle with the gravy.
  9. Place the diced salsify and cranberries on the meat and add some salsify strips on top for garnish.

*if you cannot find quince vinegar, you can replace it with apple cider vinegar.

 

This recipe is brought to you by Heiko Antoniewicz.

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