Saddle of Venison Coated with Poppy Seeds with Chili Cherries and Pointed Cabbage

Remove the saddle of venison, season with salt and pepper, then fry in fat and set aside. Finely chop the bones, fry in the fat. Add diced onions, celery and carrots and deglaze with a little red wine. Fill up with game stock. Season with pepper, salt, bay leaf, juniper, clove, thyme and rosemary. Stew lightly for about 2 hours.

Venison farce for the poppy seed crêpe:

Put the meat through a meat grinder and cool in a baking dish on iced water. Then farcate (mince) the quantity in a cutter or food processor. gradually fold in the whipped cream, again set aside to cool and season with salt, pepper and the spices.

Pointed cabbage:

Pointed cabbage in 2-3 cm. Cut into large lozenges and rinse. Glaze in butter and add vegetable stock. Season with salt, pepper and a pinch of nutmeg.

Poppy seed crêpe:

Make a batter from the given ingredients and rest for about 1 hour. Mix again and finish baking in a frying pan (about 20 cm ø).

Chili cherries:

Caramelize butter and sugar in a sauté pan. Add the cherries and drain with the juice. Bind with a little bit of cornflour. Add the chili pepper just before serving, toss lightly and then remove.

Spread the crêpe very thinly with the venison farce and place the seared venison salmon on top and roll it up.

Then sear the saddle of venison again on all sides and cook in the oven for approx.

7 min.

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