for 2 persons
- 400g fillet of venison
- 6 slices of bacon
- Ghee for frying
- 2 large kohlrabi, peeled and thinly sliced
- freshly grated nutmeg
- 70ml cream
- 100g grated Emmental cheese
- 1 half teaspoon of ground turmeric
- 1 small broccoli divided into florets, blanched for 3 minutes and quenched in ice water
- 1 tbsp roasted sliced almonds
- Game bones and trimmings (500g)
- 50ml sherry
- 1 tbsp tomato puree
- 4-5 grains of allspice,
- Mix of onion, carrots, leek, celery – peeled, cleaned and diced
- 400 ml water
- 1.5 tsp lemon peel powder
Prepare the sauce at least 2 hours in advance or preferably the day before. Place 1 tablespoon of ghee in a hot pan and heat until it is almost smoking. Add the game bones and trimmings and fry until very hot. Then add the vegetables and fry until everything is nicely colored. Add the tomato purée and spices, reduce the temperature and continue to cook, stirring constantly. Deglaze with sherry and top up with water. Simmer gently for at least 2 hours, then pass through a fine sieve and bring the sauce back to the boil in the pan. Season to taste with lemon zest powder and the spices, blend vigorously with a magic wand before serving.
Sauté the kohlrabi in butter and season with salt, pepper and freshly grated nutmeg. Add the cream and simmer until the kohlrabi slices are al dente. Place everything in a small baking dish and bake in a preheated oven at 160°C for 40 minutes. Sprinkle with Emmental for the last 10 minutes and gratinate until golden
Cut the venison fillet into 6 medallions and wrap them in the bacon. Sear the meat on both sides in a hot pan with ghee. Cook for approx. one minute per side, then finish cooking in the oven at 160°C for 4-5 minutes until the venison is nicely pink on the inside.
Briefly fry the blanched broccoli florets in butter, season with salt and pepper and sprinkle with the toasted almond flakes.