October :Saddle of Venison with Duchesse Potatoes
and Red Wine Pears
Look forward to a wonderful autumn for you can still find a splendid variety of vegetables in October. With colourful ingredients like fennel, turnip, parsnips, pumpkin and Co. autumn invites you to cook tasty and warming meals. We also have good news for lovers of cabbage: season has started! Also crunchy nuts are delicious now and are part of a healthy diet. You like game? Then you can draw from full sources: Our Saddle of Venison with Duchesse Potatoes and Red Wine Pears serves as a regional, seasonal treat
– have a try!
1 saddle of venison (about 1800g)
1 tablespoon of each: allspice corns and
oil for frying
For the Port wine-Sauce:
1 clove of garlic
2 sprigs rosemary
(+ slices of orange for the garnish)
150-160 ml port wine
300 ml wild game stock (jar)
1 to 2 tablespoons orange liqueur
(e.g. Cointreau, or Orangemarmelade)
1 teaspoon honey
For the Duchesse Potatoes:
1 kg potatoes (floury)
salt, 75 g soft butter
3 egg yolks (M), 2 eggs (M)
2 tablespoons flour
pepper, freshly ground nutmeg
2 tablespoons milk
For the Red Wine Pears:
4 ripe, but firm pears
400 ml red wine
3 tablespoons honey
1 tablespoon juniper berries
black peppercorns, vinegar to the taste
soft butter for greasing
piping bag with a big star-shaped nozzle
Step One :
Pat the saddle dry with kitchen paper, debone and remove the skin. Set meat aside. Peel potatoes and cut in half. Cook the potatoes by means of the menu item "Potato - Boil", choose "soft". Mash with a potato ricer (press) and leave to cool. In the meantime pre-heat the oven to 180°C (fan oven 160). Grease a baking tray and set aside. Peel the garlic for the sauce and set aside. Wash and pat dry the rosemary; set aside. Press out the juice of 1 orange. Bring juice to a boil together with 150 ml port wine, stock, garlic and rosemary. Cook over medium heat to reduce by half; set aside. For the meat crush the spices coarsely in a mortar and mix with 1 teaspoon of salt. Prepare and measure out all other ingredients and set aside.
Step Two :
Soften the butter for the Duchesse Potatoes with 2 egg yolks and the eggs. Fold in flour. Mix in the mashed potatoes thoroughly and season the mixture with salt, pepper and nutmeg; set aside.
Step Three :
Wash the pears and remove the core with an apple corer - starting at the bottom. Bring wine, honey and spices to the boil. Add pears and simmer for about 20 minutes.
Step Four :
Rub the filet with the seasoning and set aside.
Step Five :
Remove the pears from the liquids using a skimming ladle then leave to cool. Reduce the liquids to one quarter over high heat.
Step Six :
Transfer the potato mixture to the piping bag and squeeze mounds about the size of 5-6 cm onto the baking tray. Whisk the remaining egg yolk, add milk and brush the Duchesse potatoes with the egg-mixture. Bake in the oven for 15 to 20 minutes, until golden brown.
Prepare the meat by means of the menu item "Beef, Lamb - Sauté" (medium-rare), wrap in aluminium foil to keep warm. For the sauce deglaze the frying residues with 1 teaspoon of orange liqueur. Pour in portwine-mixture, bring to the boil and reduce again a little. Remove sprigs of rosemary and thicken the sauce. Adjust seasoning with salt, honey, port wine and orange liqueur.
Step Seven :
Unwrap the filet and pour the juices into the sauce. Cut the meat in medaillons and arrange on dinner plates together with the sauce and slices of orange. Warm up the pears in the brew. Serve filet and pears with Duchesse Potatoes immediately.
Cranberry jelly goes well with this dish. Also Spätzle and Brussels sprout taste as a side dish.