Saddle of Venison with Cabbage and Cauliflower Mashed Potatoes

Remove the skin and tendons from the saddle of venison, season with salt, pepper, grated juniper berries and fry in a roasting pan until hot. Then remove the saddle of venison and briefly sauté the braised vegetables. Put the saddle of venison on the braised vegetables and put the roaster in the oven for 12 minutes at 220 degrees.

Then take out the saddle of venison and wrap it in aluminum foil to keep it warm and to distribute the juices evenly in the meat. While this is happening, add red wine, game stock and port to the braised vegetables on the stove. Season the sauce with salt and freshly ground pepper to taste, add thyme, pine sprig, bay leaf spice, rosemary and a little garlic. Cook for about 15 minutes and then strain the sauce through a sieve. In a separate frying pan, roast the fresh chanterelles in clarified butter and add the chopped parsley. Cut the saddle of venison and serve with the cabbage, mashed potatoes and chanterelles.

Cabbage: Cut the cabbage into quarters, blanch briefly, then remove the stalk and cut into small strips. Sauté the onions with the chopped bacon, add the cabbage, deglaze with white wine, vegetable stock and whipped cream. Season with salt, pepper and saffron, simmer on low heat for 15 minutes.

Mashed cauliflower and potatoes: soften cauliflower florets and diced potatoes. Press both through a potato ricer, season with salt, butter, milk, pepper and freshly grated muscatel. Carefully

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