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Falkensteiner Alpenresidenz Antholz
Presented by the Chef de Cuisine Reinhard Daverda
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Roast saddles of venison fried in the whole at rosemary -
juice with dried fruits in red wine, parsnip mousse and glazed chestnuts
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Ingredients
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Recipe for 4 persons
2 roast of saddles of venison approx. 1.2 kg
a little tomato paste approx. 1 tbsp
Oil for roasting
1 ½ l of basic sauce
1 l dark red wine (Chianti, Lagrein)
root vegetable: carrots, celery, leek, celery nodule, onion, garlic, everything cutted in cubes
rosemary
sage
parsley stem
thyme
juniper berries
pepper cornes
a little dark Balsamico
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Preparation
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Freeing roast saddles of venison from tendons and ropes and marinading with herbs, parsley stems, juniper berries and pepper cornes and keeping covered in the refrigerator up a night.
Roasting the root vegetable in a pot, roasting the rest of the meat separatley inthe oven or in a pot, then put the root vegetable together with the tomato paste, add on the rest of the meat and extinguish several times with red and let reducing. Infusing with basic sauce, add on the juniper berries, rosemary and peppercorns and bringing to boil for approx. 3-4 hours. Giving by a sieve. Then salting easily and binding easily with Maizena and boiling down up to the desired consistency, perhaps reducing separately red wine and adding afterwards. Egding to the stove border, adding a branch rosemary . Straining shortly before use again and refining with Balsamico.
Drying and cleaning off the marinated roast saddles of venison. Browning in a pan or on the grill crisply, giving on a stove grill, salting, peppering and facing with the herbs again, frying in the preheated stove at 140°C with 48° C core temperature, afterwards letting rest at 80°.
Dried fruits in red wine
Figs, dates, plums, apricots, Binding red wine at the best Chianti, cloves, orange peel, stick of cinnamon, a little salt and Maizena.
Bringing the red wine with spices to the boil until the alcoholic content has vaporized (probation with lighter), then binding with Maizena, straining and giving into 4 little pots, in which the individual dried fruits are covered with red wine fond. Letting go for approx. 30 minutes and then serving. Warning: Not cooking the fruits but only keeping warm, because these, particularly the dates and plums disintegrate.
Parsnip mousse
Depending on size peeling, washing and reducing to small pieces 5-6 parsnips. As well 1-2 potatoes. Peeling onion and mincing roughly, browning with olive oil. Adding parsnips and potato cubes, steaming and quenching with white wine, salting easily, covered up at a light flame sauting soft, shortly before simmering removing the cover, so that the unwanted liquid is vaporized. Mixing fine and keeping warm. Important: the consistency should be so that one can form egg-shaped portions.
Glazed chestnuts
400 g of peeled, cooked chestnuts.
Warming a little butter and olive oil in a pan, letting the sugar melt away but not giving colour. Adding the chestnuts and infusing with some vegetable fond, bringing to the boil so that the liquid gets creamy but the chestnuts should remain in a whole, then salting easily and serving.
Serving the roast saddles of venison, the dried fruits, the parsnip mousse and the chestnuts, depending on preference garnishing with parsnip chips, shoots etc.
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We would like to thank the
Chef de Cuisine Reinhard Daverda
Falkensteiner Alpenresidenz Antholz
and wish you good success!
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Natural world
7
Nights
starting at € 479.00
per person
Wellness Premium - 4 nights
4
Nights
starting at € 269.00
per person
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"Quite personal charm ..."
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