Saddle of Venison with Morels, Crispy Cabbage Ravioli and …

45 min, for the ambitious For the chicken farce:

Process the minced chicken breast with the cream in a food processor to a smooth farce and season to taste. Add the morels, diced vegetables and chopped parsley.

Season the saddle of venison with salt and pepper, sprinkle with game spices. Spread with the farce on one side and cover with the blanched chard leaves. wrap in the well-watered pork net. Roast in the oven with the farce on top for about 10 minutes at 150 degrees.

For the cabbage pockets:

Caramelize the sugar very lightly. Add shallots, butter and diced cabbage. Extinguish with white wine and cook at moderate temperature until soft. Season with salt, ground caraway and pepper, thicken with cornflour. Cut the strudel dough into 10 x 10 cm squares and form 1 tbsp cabbage filling in the middle. Brush the edges with egg and fold crosswise. Bake in hot oil until golden brown.

For the celery puree:

Dice celery and soften in water with a squeeze of juice from a lemon (provides white color). Squeeze the celery well and mash it in a mixing glass with butter, season with salt and freshly grated muscat.

Serve venison saddle with morels, crispy cabbage ravioli and celery puree.

Drink:

Red wine : O-Title : Saddle of venison with morels, crispy cabbage ravioli and : > celery puree

Our tip: Use sweet red wine for a sweet note and rather dry wine for a full-bodied taste.

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