by Heinz Bobek » Mon Oct 22, 2012 7:01 pm
Hello,
the game season started here already and because I made a venison dish yesterday I discovered that I didn't post the recipe of the deer in long pepper crust, as promised. I beg your pardon and post it herein after.
Deer loin in Long Pepper crust on a spicy sauce with beets puree and cabbage roulade.
(modified recipe created by Dieter Müller *** Germany)
Serves 4
Ingredients
For the meat
400 g deer loin
some walnut oil
For the pepper crust
4 tbsp Sesam seeds, black
1 tbsp Sesam seeds, white
1 tbsp Cilantro seeds
3 tbsp Mie de pain
1 tbsp long pepper, ground
1 tsp almonds, ground
1 tsp haselnuts, ground
For the Sauce:
200 ml dark deer- or venison stock,
1 tsp acacia honey
10 peppercorns
2 juniper berries
2 all spice corns
1 green cardamom capsule
1 star anis
50 ml red Portwine
20 g butter cubes, cold
For the red beets puree
80 g beetroot, cooked and peeled
80 g celery, peeled and diced
50 g butter cubes, cold
some lemon juice
Salt
For the cabbage roulades
1 white cabbage, small
2 slices bacon
1 shallot
2 tablespoons duck fat, with Greaves
2 tablespoons chives, finely sliced
salt
freshly ground pepper
50 ml chicken stock
1 tbsp butter
Preparation
1. For the pepper crust: grind the spices finely in a spice grinder and mix with the Mie de pain, the ground almonds and the ground hazelnuts.
2. Season the venison loin with salt and pepper, rub with walnut oil and roll it the pepper crust mixture back and forth so that the loin is evenly covered. Wrap tightly the loin into cling film and form a roll. Than wrap aluminum foil around. Turn around the ends of the foil to tighten. Poach the sealed loin for 10 minutes in a water bath at about 176 °F .
3. Remove the loin from the water bath and let rest in the oven at 140°F for a few minutes. Just before serving unwrap the loin and brown it in hot clarified butter by turning around.
4. For the sauce: crush the spices in a mortar and let caramelize slightly in heated honey. Deglace with port wine, add the deer stock and bring to the boil. Let simmer for 15 minutes. Strain through a fine sieve and bring to the boil again. Remove from heat and swivel in cold butter cubes.
5. For the beetroot puree: Cook the celery cubes in salted water with lemon juice until tender. Remove from the water and drain well in a sieve . Puree together with the beetroot, heat up and and mix in the butter cubes one at a time. When the puree becomes very smooth, season with salt to taste and keep warm.
6. For the stuffed cabbage roulades: Divide the cabbage head into leaves, remove the outer leaves and the tough stems. Blanch a couple of nice green leaves in boiling salted water, remove and rinse with cold water. Dry on paper towels. Cut the remaining leaves into thin strips.
7. Cut the streaky bacon into small pieces, chop finely the scallion and sauté together in duck fat. Add the cabbage strips and stew until tender, season with salt and pepper, let cool down a little and add the finely chopped chives. Lay out the dried leaves of cabbage, spread on each a bit of the cabbage filling and roll into small roulades. Heat up in chicken stock.
8. Form the warm beetroot puree with two spoons to a dumpling like shape and place it together with the warm stuffed cabbage roulade on the plate. Cut the venison loin into slices, add onto the plate and pour the sauce.
Preparation time 1 h 30 min
Last edited by Heinz Bobek on Tue Oct 23, 2012 6:59 am, edited 4 times in total.
. The stew, I am a litte more leary about. My MIL has eaten Venison stew several times but has never made it. She says, it's usually cooked in a red wine sauce. I haven't had it that way so am completely unsure about what to do? Stew or maybe a curry would be better since it's so lean and might get dry in a stew? 
) is appreciated!