Smoked venison rump
Delicately smoked venison rump with sweet and sour pickled red cabbage and pears
Ingredients
- 125 ml red wine vinegar
- 100 g sugar
- 8 red cabbage leaves
- approximately 600 g of roe deer haunch without skin and tendons
- Salt
- freshly ground black pepper
- 2-3 sprigs of rosemary
- 1 tbsp crushed juniper berries
- 1 tbsp clarified butter
- 250 g mixed tree cones (e.g. fir, larch, pine or spruce cones, from the garden or forest)
- Kitchen twine for tying
- Bunsenbrenner
- 2 ripe pears
- 2 tablespoons of sugar
- 50 g Butter
- 80g cleaned and washed mixed leaf salad
- 50 g coarsely chopped pecans
- 2 tbsp walnuts
- 3 tablespoons olive oil
Method · 3 h 45 min
- The day before, bring red wine vinegar, sugar, and 100 ml of water to a boil. Halve the red cabbage leaves and remove the central rib. Place the leaves in the gently simmering vinegar liquid and cook for 2–3 minutes. Then transfer everything to a preserving jar and let it marinate in the refrigerator for at least 12 hours.
- Preheat the oven to 150 degrees Celsius for the venison. Season the venison leg with salt and pepper, tie it with kitchen twine like a rolled roast (this gives the piece an even shape), and tuck rosemary sprigs underneath. Sear it in hot clarified butter in a roasting pan along with juniper berries.
- Transfer the meat and aromatics to a rack that fits inside the pot. Distribute the mixed pine cones in the roasting tin, then place the rack with the meat on top. Place the roasting tin on the bottom of the oven and cook the meat until pink, about 30 minutes. Turn occasionally.
- Wash the pears, cut them into thick wedges, coat them in sugar and fry them in melted butter until golden brown.
- Drain the pickled red cabbage and tear it into bite-sized pieces. Arrange it on plates with mixed greens and caramelized pear wedges.
- Remove the roasting tin from the oven. Light the embers with a blowtorch. As soon as everything starts to smoke, close the roasting tin with the lid and let the meat cook in the smoke for about 10 minutes.
- Slice the lightly smoked venison rump into thin slices and arrange them on the salad. Sprinkle everything with pecans.
- Remove about 3 tablespoons of the red cabbage vinegar brine and whisk it together with walnuts and olive oil. Season with salt and pepper and drizzle over the meat and salad.
For the red cabbage
125 ml
Red wine vinegar
100 g
Zucker
For the deer
1 THE
clarified butter
250 g
mixed tree cones (e.g. fir, larch, pine or spruce cones, from the garden or forest)
