Venison Strudel on Radish Salad
- For the venison strudel
- 600 grams Venison (for stew, such as from the leg)
- 1 carrot
- 1 onion
- 150 grams Celery root
- 1 tablespoon vegetable oil
- 1 tablespoon Tomato paste
- 100 milliliters Port wine
- 250 milliliters Red wine
- 4 Juniper berries
- 1 bay leaf
- 250 milliliters Game stock
- 1 tablespoon black Red currant jelly
- freshly ground peppers
- 300 grams Phyllo dough
- melted butter (for brushing)
For the venison: Rinse meat, pat dry and cut into small cubes. Peel carrot, onion and celery and also cut into small cubes. Brown meat in hot oil until light brown, add vegetables and let brown together. Mix in tomato paste and deglaze with port wine and a little red wine. Let boil down and add remaining wine. Add juniper berries with bay leaf in a spice bag and stir in stock. Let gently simmer half-covered about 1 hour. As required add more stock, but at the end of cooking the stew should be cooked and plump. Let cool, mix in jelly and season with salt and pepper.
Preheat oven to 200°C (approximately 400°F).
Cut pastry in squares about 20x20 cm (approximately 8x8 inches). Brush each square with butter and layer 2-3 sheets successively. Spread stew on the lower third and turn in edges. Roll up and place with seam down on a baking sheet lined with parchment paper. Brush with butter and bake in preheated oven until golden brown for about 15 minutes.
For the salad: Rinse and trim daikon radish and radish, peel and cut both into thin slices or plane. Place a few small radish leaves aside for garnish. Combine vinegar with oil and sugar and season with salt and pepper. Mix in radish slices and leave for about 10 minutes.
Arrange radish salad on a plate or plates and place diagonally cut strudel on top. Serve garnished with green radish leaves.