“The Taste” recipe: Saddle of venison with chanterelle mushrooms
1. For the meat, preheat the oven to 75°C (165°F) using conventional oven settings (top and bottom heat). Trim the venison saddle, removing any fat and tendons, cut it into two equal portions, and season with salt and pepper. Heat the butter in a pan and add the juniper berries.
- 200 g boneless saddle of venison
- 2 The Butter
- 5 juniper berries
- 1 pinch of salt and freshly ground pepper
- 10 cherries
- 100 g Butter
- 1 freshly grated nutmeg
- 1 handful of small chanterelles
- 1 TL Butter
- 1 Scoop Fleur de Sel
- 1 bunch of tarragon
- 3 sprigs of flat-leaf parsley
- 200 ml sunflower oil
- Meat thermometer
- For the meat, preheat the oven to 75°C (165°F) using conventional oven settings (top and bottom heat). Trim the venison saddle, removing any fat and tendons, cut it into two equal portions, and season with salt and pepper. Heat the butter in a pan and add the juniper berries. Place the venison saddle in the pan and coat it with the lightly browned butter until a nice crust forms. Remove the meat and place it in a roasting dish in the hot oven until it reaches an internal temperature of 56°C (133°F).
- Meanwhile, wash the cherries. Slice two cherries thinly and set aside. Halve and pit the remaining cherries. Melt the butter in a saucepan until lightly browned. Add the cherry halves, cover, and simmer gently in their own juices for about 30 minutes.
- Meanwhile, clean the chanterelles and sauté them in a dry pan until golden brown. Add a little butter and remove the pan from the heat. Season with salt and pepper.
- For the oil, wash the tarragon and parsley, shake dry, and finely chop, including the stems. Set aside a little tarragon for garnish. Puree the remaining herbs and oil with an immersion blender. Bring the mixture to a boil once in a small saucepan, then immediately remove the pan from the heat. Strain the herb oil through a fine sieve.
- Season the stewed cherries with nutmeg and salt.
- Cut the venison loin into two halves and place them in the center of the plate. Distribute the muscat cherries over the top and arrange the chanterelle mushrooms in between. Drizzle the whole dish with tarragon oil, garnish with the fresh cherry slices, and sprinkle with the remaining tarragon before serving.
2 Meanwhile, wash the cherries. Slice 2 cherries thinly and set aside. Halve and pit the remaining cherries. Heat the butter in a saucepan and let it brown slightly. Add the cherry halves, cover, and simmer the fruit in its own juices over low heat for about 30 minutes.
3 Meanwhile, clean the chanterelles and sauté them in a pan without oil until golden brown. Add a little butter and remove the pan from the heat. Season with salt and pepper.
4. For the oil, wash the tarragon and parsley, shake dry, and finely chop, including the stems. Set aside a little tarragon for garnish. Puree the remaining herbs and oil with an immersion blender. Bring the mixture to a boil once in a small saucepan, then immediately remove the pan from the heat. Strain the herb oil through a fine sieve.
5. Season the stewed cherries with nutmeg and salt.
6. Cut the venison loin into two halves and place them in the center of the plate. Distribute the muscat cherries over the top and arrange the chanterelle mushrooms in between. Drizzle the whole dish with tarragon oil, garnish with the fresh cherry slices, and sprinkle with the remaining tarragon before serving.
