October: Haunch of Vension with creamed Savoy Cabbage, Gnocchi and Sweet Chestnuts
In autumn there is still a tasty variety of vegetables on the markets, like fennel, parsnip, pumpkin and others. We also have good news for lovers of cabbage: do not forget to prepare brussels sprout, savoy and red cabbage. If you like game, you can also draw from full sources: Our Haunch of Vension, by Jan Leimbach, with creamed Savoy Cabbage, Gnocchi and Sweet Chestnuts is a culinary delight!
For the venison:
1 haunch of venison (800 g deboned)
1 tablespoon of each: allspice corns and peppercorns
fat for frying
1 splash gin
For the Gnocchi:
1 kg potatoes (floury)
about 2 egg yolks
100 g flour for pasta
sea salt, white pepper, freshly ground nutmeg
For the Sauce:
180 g sweet chestnuts (deep frozen, then thawed)
145 g knob celery
25 g butter, 4 g sugar, 5 g sea salt
40 ml apple juice, 500 ml game stock, dark
200 ml cream, 2 cl Cognac
freshly ground black pepper
For the savoy cabbage:
500 g savoy cabbage
50 g shallots
100 g smoked pork belly
50 g butter
25 g plain flour
250 ml cream
white pepper, nutmeg
For the glazed sweet Chestnuts
preserved cubes of chestnuts and celery from the sauce
100 g apple
20 g butter
25 ml apple juice
sea salt, black pepper
Step One (On Previous Day):
Peel potatoes and cut in half. Cook the potatoes by means of the menu item "Potato - Boil", choose "soft". Drain and let steam evaporate in the oven at 100 °C. Mash with a potato ricer and leave to cool lukewarm. Next, mix in the yolks thoroughly, then work in the flour. Season the potato mixture with salt, pepper and nutmeg. Divide dough into 2 pieces and form 2 strands. Cut 2 cm pieces off the strands. Dust a flat dish generously with flour. Next, form gnocchi with the help of a gnocchi plank. Put gnocchi on the plate. Place gnocchi in boiling salted water and simmer over low heat until they rise naturally on the surface. Remove and drain well. Allow to cool and evaporate. Store covered in the refrigerator until the following day.
Dice chestnuts and set aside for the sauce. Peel, wash and dice the celery. Measure all other ingredients and set aside. Melt butter in a pan and heat until lightly brown. Add chestnuts and celery cubes. Sprinkle with sugar and lightly caramelise everything. Add salt, pour in apple juice and suck in slightly. Remove 2/3 of each, the chestnut and celery cubes, and set aside. Pour in stock and cream. Reduce the sauce by half. Add cognac, salt and pepper to taste. Then purée, pass through a sieve and set aside for the next day.
Step Two (On Day of Cooking):
Pat dry meat with kitchen paper. Parry the leg of venison with a sharp knife (free from fat, tendons and skins). Set aside the spices and salt.
Halve the savoy cabbage for the creamed savoy cabbage, cut out the stalk and divide the halves into leaves. Cut leaves into lozenges (1 cm) and set aside. Peel the shallots and cut into fine cubes. Also dice the bacon. Measure butter and set aside. Measure out the flour, cream and spices and set aside.
For the glazed chestnuts peel apple, quarter and remove the core. Chop the apple pieces in 1 cm cubes. Measure and set aside butter and apple juice. Provide spices. Set aside preserved chestnut and celery cubes.
Blanch the savoy cabbage in plenty of salted water for 1 minute, remove them with a skimmer and dry them on kitchen paper. Slowly drain bacon cubes in a pan over medium heat until crisp, but not dark. Remove the excess fat from the bacon in a sieve. Melt butter in a pan, add shallots and sauté for 3 min. Sprinkle in flour and stir-fry, without color, to roast. Add the cold cream, stir well with a whisk and cook the mixture to a creamy béchamel sauce. Add blanched savoy and heat in the béchamel. Add bacon and season to taste. Keep warm.
For the glazed maroni melt butter in a pan and brown lightly. Add apple cubes and sauté briefly. Add retained chestnuts and celery cubes and sauté for about 3 minutes. Keeps warm at 80 ° C in the oven.
Heat frying fat in a pan, lightly season the meat with salt, and brown from all sides for about 5 minutes. Add allspice and season again with salt and pepper. Deglaze with gin and cook for 10 minutes at medium temperature (core temperature 48 ° C). You can also roast the leg with the help of the process „Beef - roast, thick". Keep warm at 80 ° C in the oven.
Meanwhile sauté gnocchi in a pan with olive oil from all sides until golden brown. Season with salt and pepper. Heat the sauce and froth it.
For serving, cut the meat into even slices. Place the creamed savoy cabbage in the centre of each plate, place the meat on the savoy cabbage and decorate with the gnocchi. Garnish with glazed cubes and serve with frothy sauce.
If you do not have a gnocchi plank you can form the gnocchi with a fork.