Ingredients
- 4 venison fillets (150 g each)
- For the red cabbage and fig chutney
- ½ grated red cabbage
- 4 brunoise-cut soft figs (small dice)
- 2 diced Golden Delicious apples
- 100 ml Melfor vinegar
- 100 ml port
- 250 ml full-bodied red wine
- 1 chopped onion
- salt and pepper
- For the Käsknepfle
- 250 g flour
- 250 g fromage blanc
- 4 eggs
- salt, pepper and nutmeg
- For the huntsman's sauce
- ½ l game stock
- 50 g redcurrant jelly
- ½ l red wine
- 1 shallot
- 1 onion
- 2 celery sticks
- 1 carrot
- 10 g white peppercorns
- 2 juniper berries
- 10 cl cognac
- 1 tbsp tomato purée
- cornflour
Instructions
The red cabbage
1. Marinate cabbage in vinegar, port and red wine the day before.
2. The next day, sweat the onion in oil (ideally duck fat), add cabbage, apples, figs and any remaining marinade. Cover and cook on a low heat for 1-1.5 hours stirring from time to time so it doesn't stick to the bottom.
The Käsknepfle
1. Whisk all the ingredients with a flat beater.
2. Put the mixture into a large- holed sieve over a pan full of salted water so portions of dough drop from the sieve into the water and cook. When the Knepfle come to the surface, remove them and put them into a bowl of iced water. Drain. Alternatively you can put the dough on a board and drop small portions into water using a knife.
3. Pan-fry in butter the next day.
The sauce
1. Sweat the onion, shallot, celery and carrot in a little oil.
2. Add the pepper, juniper berries and tomato purée. Add cognac and flambé it. Add red wine and reduce by ¾.
3. Add game stock and reduce by half. Depending on the consistency, thicken with a little cornflour to achieve the right consistency.
Venison fillet
Sear all over in the pan (quickly, very hot) then roast in the oven for 3 minutes at 200°C. Season with salt and pepper.
Notes
CHEF'S TIPS : Add the Terre Exotique "trapper mix" spice blend. Can be served with a wild mushroom medley. Ceps, girolles, black chante- relles... cooked in the pan with a little butter. Salt and pepper. Arrange the mushrooms in the middle of the plate. Place the venison fillet on top or next to the mushrooms. Sprinkle with the "trapper mix". Serve the knepfle, red cabbage and sauce separately.
