Venison with Potato Strudel
Ingredients
- Ingredients
- 1 ½ kilograms Venison rib
- salt
- freshly ground white peppers
- 2 rosemary
- fresh thyme
- 25 grams dried Morel
- 1 bunch parsley
- 2 Tbsps butter
- 1 kilogram Roasted vegetables
- 2 onions
- 2 Tbsps honey
- 10 Juniper berries
- 1 bottle Cabernet Sauvingnon
- 80 grams raisins
- 1 bunch green Asparagus
- 125 milliliters Veal stock
- butter (to assemble)
- Potato strudel
- 350 grams potatoes
- 150 grams Mountain cheese (such as Gruyere) grated
- 100 grams Whipped cream
- salt
- peppers
- Nutmeg
- 100 grams butter
- 1 pkg Phyllo dough
- 1 egg (for glossing)
- butter (for baking)
Preparation steps
Soak morels in lukewarm water. Remove venison from the bone and cut away the skin and tendons.
Chop the bones finely and fry in olive oil. Add tendons and cook slowly with vegetables and onion.
Add honey and juniper berries and deglaze with red wine
Boil. Add water or stock and reduce to 400 ml (approximately 1 3/4 cups). Pass through a fine sieve and keep warm.
Rinse morels, cut into small pieces and sauté in butter and chopped parsley. Season to taste with salt and pepper.
Season with nutmeg as desired.
Season fillets with salt and pepper. Fry in a frying pan with, garlic and rosemary sprigs. Remove from pan and place on a baking sheet. Place meat in a preheated oven at 180°C (approximately 350°F) on the second shelf from the bottom) for around 15 to 20 minutes. Cut diagonally before serving.
Add the peeled, green asparagus to salted boiling water for about 10 minuntes, until al dente. Drain and toss in butter, season with salt and pepper and pour over some stock.
Peel potatoes and boil in salted water until soft.
Puree the potatoes with cheese, cream and butter. Leave to cool.
Brush filo pastry with egg, pour the puree into the middle and twist together into a spiral. Place on a greased baking sheet, brush with melted butter and bake in a preheated oven at 180°F (approximately 350°F) for about 35 minutes. Serve warm with vension, asparagus and morels.
