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Quick overview
Ingredients for 4 people
For the saddle of venison:
| 700 – 800 g | Saddle of venison -> to the product |
| 2 TSP |
Miriquidi-Rub -> about the product (or 3 juniper berries and 1 chopped sprig of horse mint) |
| 50 g | Soft butter |
| 75 g | Panko (Japanese breadcrumbs) |
| 1 pc. | egg yolk |
| 1 TBSP. | olive oil |
| Salt & pepper |
For the pretzel dumplings:
| 4 pcs. | Stale pretzels (from the day before) |
| 1 pc. | Small onion |
| 1 TSP | butter |
| 200 ml | Milk |
| 2 pcs. | Eggs (size M) |
| 1/2 bunch | parsley |
| Salt & freshly grated nutmeg |
Additional information
- Recipe by Markus Sämmer from the book Into the Wild
For this you need:
3 times venison back 250g
Miriquidi Rub
Preparation
1 For the dumplings, dice the pretzels about 1 cm in size. Peel and finely dice the onion and sauté in butter in a pan. Add the milk and heat briefly, then remove from the heat. Mix the pretzel cubes, onion and milk mixture and eggs in a bowl, season with salt and nutmeg. Leave the dumpling mixture to rest for about 10 minutes.
2 In the meantime, wash the parsley, pat dry, pick off the leaves and chop finely. After the resting time, mix the parsley into the dumpling mixture. Then lay out a clean kitchen towel and spread a layer of cling film on top. Spread the dumpling mixture on top, shape into a roll and wrap tightly in the cling film. Then wrap in the kitchen towel and tie the sides with kitchen twine. Cook the dumpling roll in a wide pan of boiling salted water for about 15 minutes.
3 Preheat the oven to 200 °C (top heat) for the saddle of venison. For the crust, toast the miriquidi in a pan without fat, remove and crush in a mortar. Then mix with the butter, panko, egg yolk and 2 pinches of salt.
4 Pat the saddle of venison dry, season all over with salt and pepper and sear all over in a pan in oil for 2-3 minutes. Place the saddle of venison on a baking tray, spread the breadcrumb mixture on top and bake the saddle of venison in the oven on the middle shelf for 6-8 minutes until the desired core temperature is reached (see tip). Remove and leave to rest briefly.
5 To serve, unwrap the pretzel roll and cut into slices. If desired, fry in a pan in a little butter until crispy brown. Cut the saddle of venison into pieces and arrange on plates with the dumpling slices. Add the game sauce, red cabbage and 1 poached pear with cranberries.
TIP: Depending on the desired degree of doneness, the saddle of venison should have the following core temperature: For “medium/rose” 54-56 °C, at 52-54 °C the cooking point would be “rare” and between 56-60 °C “well done”. Important: After gratinating the meat Leave to cook in the switched-off oven until the desired core temperature is reached. is reached. Leave the oven door open a crack so that the crust does not soften.
Coypright: © DK Verlag/Mathias Neubauer
Keen for more?
There are many more recipes in the book Into the Wild by Markus Sämmer.
About Markus Sämmer
“Born to cook” – Markus Sämmer cooks according to this motto with creativity, enthusiasm and love for his profession. As a chef trained in top gastronomy with a lot of experience abroad, he combines natural local products with modern, international cuisine and creates new culinary delights time and time again. Markus is passionate about the mountains, the lake on his doorstep and the forests beyond – he fishes, collects wild herbs and mushrooms and grows his own fruit and vegetables. For inspiration, for grounding, for experimentation.
