Saddle of Venison Under the Porcini Mushroom Crust – * – K.Hauser

A delicious mushroom dish for any occasion!

(*) Deer loin under the porcini mushroom crust on cabbage and two sauces.

For the juniper sauce, clean the mushrooms, celery, remove the skin from the shallots and dice everything together. In a frying pan with the butter, lightly sauté the vegetables and shallots. Extinguish with the Riesling and gin and cook. Later add game stock and boil by half. Later add crushed cream, juniper berries, bay leaf fraiche and whipped cream and cook briefly. Strain through a sieve and thicken the sauce with pieces of ice-cold butter. Season with salt, pepper and new spice d’Espelette.

Preheat the oven to 160 °C. Season the medallions with salt and pepper and sear them in a frying pan with the oil all around. Remove and cook in the heated oven (about ten minutes).

For the porcini mushroom ragout, clean the porcini mushrooms and cut them into even cubes. In a frying pan with the oil, sauté the mushrooms and shallots. Add the butter and season with salt and freshly ground pepper. Finish with freshly finely chopped parsley leaves and the mie de pain. The porcini mushroom ragout then on the medallions form and gratinate again briefly under the broiler.

In the meantime, remove the leaves from the cabbage, cut out the stalk and soften the leaves in salted water, remove and chop. Put the whipped cream in a saucepan, season to taste.

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