Venison Saddle
Pumpkin Cream / French Toast
4 Servings
This is the second recipe of our recurring series From the MAISON Ë Kitchen, in which Chef Markus prepares a stunning Venison Saddle with pumpkin cream and French toast. The video guides you through each step, showing how this elevated dish comes together with a perfect balance of savory and sweet.
From the Maison Ë Kitchen—Venison Saddle
Venison
Saddle
- 1 saddle of venison
- Salt and pepper
Remove the saddle from the bone, trim off sinew, and portion the meat (approx. 130g per portion). Season with salt and pepper and briefly sear in butter on both sides.
Remove from the pan and cook in the oven at 120 °C for approx. 6 minutes. Then allow it to rest in a warm place for another 10 minutes.
Venison
Sauce
- 2 carrots
- ½ celeriac
- 2 onions
- 2 tbsp tomato paste
- ½ L red wine
- ½ L port wine
- 2 tbsp lingonberries
- Juniper berries
- Allspice
- Coriander
- Caraway
Chop the venison bones into small pieces and brown them together with the trimmings in a pot with oil. Cut the root vegetables into small pieces and add them. Add the tomato paste and roast briefly. Deglaze with red wine and port wine.
Reduce the wine by half and top up with water. Add the spices and lingonberries and let the sauce simmer gently for approx. 5 hours. Strain through a sieve and reduce again by half. Thicken to the desired consistency with cornstarch.
Pumpkin
Cream
- 1 small Hokkaido pumpkin
- ¼ L vegetable stock
- ¼ L cream
- 30 g butter
- Salt and pepper
Halve the pumpkin, remove the seeds, and cut into small cubes. Sweat the cubes in butter without browning. Add the vegetable stock and cook the pumpkin until soft. Add the cream and reduce again by half.
Blend into a smooth purée using an immersion blender. Season with salt and pepper.
French
Toast
- 4 slices toast bread
- 50 g lingonberry jam
- 2 eggs
- 40 g chopped hazelnuts
- 150 g breadcrumbs
- 50 g flour
- ⅛ L sunflower oil
Spread two slices of toast with lingonberry jam. Place the remaining two slices on top and press gently. Cut into four equal pieces.
Bread them in flour, egg, and the hazelnut–breadcrumb mixture. Deep-fry in hot sunflower oil until golden brown.