Saddle of Venison on Celery Puree
Saddle of venison on celery puree - Fruity meets game - a successful composition
Healthy, because
Even smarter
Nutritional values
In addition to plenty of protein, venison is particularly rich in anti-inflammatory omega-3 fatty acids, which are good for our heart and blood vessels. With the celery, which is high in calming potassium and blood-building iron, the puree becomes a delicious low-carb side dish.
If the taste of celery is too dominant in the puree, you can simply replace the vegetable with the same amount of potatoes.
(Percentage of daily recommendation)
| Calorie | 585 cal. | (28 %) | ||
| Protein | 44 g | (45 %) | ||
| Fat | 30 g | (26 %) | ||
| Carbohydrates | 24 g | (16 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 9.02 g | (30 %) |
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 2.5 μg | (13 %) | ||
| Vitamin E | 3.5 mg | (29 %) | ||
| Vitamin K | 68.5 μg | (114 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 10.8 mg | (90 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 143.6 μg | (48 %) | ||
| Pantothenic acid | 2.9 mg | (48 %) | ||
| Biotin | 9.3 μg | (21 %) | ||
| Vitamin B₁₂ | 2.1 μg | (70 %) | ||
| Vitamin C | 48.6 mg | (51 %) | ||
| Potassium | 1,649 mg | (41 %) | ||
| Calcium | 174 mg | (17 %) | ||
| Magnesium | 102 mg | (34 %) | ||
| Iron | 7.2 mg | (48 %) | ||
| Iodine | 20.4 μg | (10 %) | ||
| Zinc | 7 mg | (88 %) | ||
| Saturated fatty acids | 15 g | |||
| Uric acid | 263.3 mg | |||
| Cholesterol | 220.3 mg | |||
| Complete sugar | 9 g |
Ingredients
- Ingredients
- 17 ozs game meat bones
- 3 ozs onions (1 large onion)
- 3 ozs carrots (1 small carrot)
- 16 ozs Celery root
- 2 Tbsps olive oil
- ½ oz Tomato paste (1 TBSP.)
- 8 ozs Red wine (or grape juice)
- 1 tsp Spelt flour (or regular flour)
- 26 ozs Game stock (or beef stock)
- 4 peppercorns
- 1 bay leaf
- 24 ozs Venison tenderloin (4 fillets of venison back)
- salt
- peppers
- 7 ozs floury potatoes
- 6 ozs Red cabbage
- 3 ozs hot milk (whole)
- 4 Tbsps butter
- Nutmeg
- 3 Tbsps Heavy cream
- 2 ozs Blueberries
- ¾ oz Dark chocolate (min. 70% cocoa)
- 4 sprigs rosemary
- 1 Tbsp fresh or dried Juniper berries
Preparation steps
Roast bones in a preheated oven at 220 °C (convection oven 425 °F on a baking tray for about 30 minutes, turning occasionally.
Meanwhile, peel and dice onion, carrot, and celery. Heat 1 tablespoon oil in a large frying pan and sauté onion for 2 minutes over medium heat. Then add carrot and 3 oz. celery and sauté for 5 minutes. Add bones and tomato paste and stir-fry for 5 minutes. Deglaze with a third of the wine and let evaporate completely. Dust with flour, deglaze twice more with wine and let reduce. Then add the remaining wine and stock and bring to a boil. Let sauce simmer gently over low heat for 2 hours; after about 1 hour, add peppercorns and bay leaf.
1 hour before serving, rinse meat, pat dry, and sprinkle with salt and pepper. Heat remaining oil in a frying pan. Sear meat on all sides for about 3 minutes over high heat. Then place on a rack (fat pan underneath) and cook in a preheated oven at 80 °C / 175 °F; for 30 minutes (the meat will still be slightly pink inside, otherwise, cook a little longer).
Meanwhile, for the mash, peel potatoes and cut into cubes. Cook remaining celery and potatoes in boiling salted water for about 20 minutes over medium heat until tender.
In the meantime, clean and wash red cabbage, cut out stalk, remove individual leaves and cut into pieces. Put cabbage in boiling salted water for 2 minutes, drain, rinse and drain.
Drain potatoes, press through a potato ricer and let steam out well. Stir the hot milk and 2 tablespoons of butter into the potatoes. Season with salt and 1 pinch of freshly grated nutmeg. Keep the puree warm.
Pour sauce through a sieve into a new pot and bring to a boil. Add cream and simmer on low heat for 20 minutes. Meanwhile, wash blueberries and pat dry. After 15 minutes, add the berries to the sauce together with the chocolate, allow to melt and season with salt and pepper.
Melt 1 tablespoon butter for the red cabbage in a saucepan. Sauté cabbage in it for 2 minutes over medium heat. Season with salt.
For the meat, foam remaining butter in a pan. Add rosemary with pressed juniper berries. Fry the meat in it for about 1 minute over medium heat, turning it. Then cut into slices and serve with sauce, red cabbage and puree.
