Saddle of Venison with Black Nuts

Soften beet, peel and cut into wedges. Peel the celery, soften in salted water and cut into wedges.

Cut the saddle of venison into four medallions, season with salt and pepper and roast in a frying pan with 2 tbsp butter for about 3 min on each side until pink. Remove from the roasting pan and cover with aluminum foil. Extinguish the pan juices with red wine, add game stock and 2 tbsp of preserved nuts. Cook to desired sauce consistency and thicken (assemble) with ice-cold pieces of butter. Season the sauce with salt, pepper and raspberry vinegar. Cut black walnuts into slices and warm them in the sauce.

Peel and grate the potatoes and season with salt. Bake in a frying pan with clarified butter to small roastis to the end.

Sauté the beet and celery in a frying pan with 1 tbsp. butter and season to taste with salt and freshly ground pepper.

Arrange venison medallions, place black walnuts on top and coat with sauce. Serve with vegetables and rösti.

If you don’t want to buy the black walnuts, you can preserve them very well the same way.

Prepare the nuts in summer: You need green walnuts that have not yet formed a hard shell inside. Normally these nuts are available in the first half of July, but in a warm summer they can be available at the end of June.

The recipe: prick the olive-sized nuts with a needle about ten times, put them in cold water and refrigerate them for twelve days. During this time

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