Ingredients for 4 persons:
- 500 g saddle of venison
50g flat-leaf parsley
1/2 kneaded teaspoon dried tarragon
salt
Kampot pepper
peanut oil or canola oil - 200 red cabbage (homemade like here , alternatively bought top quality)
1 orange or orange marmalade - 100ml veal jus
100ml[restrict] Madeira
2 bay leaves
2 juniper berries crushed - sprouts leaves
Prepare meat:
- Parry the saddle of venison cleanly
- Cut in half lengthwise and then crosswise so you have 4 pieces that are about 2-2.5cm thick and about 6-8cm long
- Season with a pinch of salt and leave to rest for 10 minutes
- Pour 1 tbsp of cooking oil over it and mix so that all parts are shiny with oil
Heat the pan to the highest level - Sear the saddle of venison very briefly on all sides, this takes a maximum of 60 seconds at the highest level
- Set aside, dab off the oil with kitchen paper and allow to cool, then turn in a little fresh rapeseed oil as before frying
- Chop the parsley very finely and mix with the tarragon and a pinch of ground Kampot pepper (alternatively, you can also use some freshly ground black pepper).
- Prepare 4 squares each of cling film and aluminum foil (simply pull off the roll until the section is square)
- Dip the cooled, freshly oiled pieces of meat in the herb mixture and press the herbs down a little so that the herbs stick
- Place each piece on its own square of cling film and roll up in it. Hold the ends to create a candy shape. Use a roulade needle or a fine knife tip to let out any air pockets at the ends.
- Place clear candies on pieces of aluminum foil and roll up again to form a candy shape, twisting the ends well.
- Let the meat drops steep in a water bath at exactly 60°C for 60 minutes (preferably with a sous-vide stick in a saucepan so that the temperature is constant)
Prepare sauce:
Bring the jus and Madeira to the boil with the bay leaves and juniper and reduce to 50%, set aside
Preparation red cabbage:
Heat the red cabbage (do not boil!), finely grate the peel from the organic orange and fold in, season with a little salt. Alternative: Stir some orange marmalade with the peel into the red cabbage and season to taste
Preparation Brussels sprouts leaves:
Remove wilted and unsightly leaves from Brussels sprouts and add to compost. Separate the dark to light green leaves that are then visible and set aside (approx. 20 pieces)
Completion:
- Briefly sauté Brussels sprouts in a little oil over high heat in a pan, place on paper towels when the leaves start to colour. Salt lightly.
- Form hot red cabbage into dumplings or arrange in a small serving ring
- Bring the jus to the boil and add a little cold butter if necessary
- Carefully remove the meat from the foil and cut in half diagonally, place on the plates
- Pour on the jus
- Garnish with the Brussels sprouts
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