Fillets of Venison in a Spice Coat on Celery Puree

Have fun preparing this mushroom dish!

Parry the saddle of venison well. Set aside the bones and tendons for the sauce. Sauté the onion cubes in the butter until soft and add the cleaned and diced mushrooms and season with salt and pepper. Separate four fillets from the saddle of venison, season with salt and pepper and sear briefly on both sides in olive oil. Add a splash of balsamic vinegar and remove repeatedly on the spot. Cut an opening (pocket) lengthwise in the fillets and fill with the mushrooms. Season the venison fillets with nutmeg, cloves, cinnamon, rosemary, thyme. Lay out the filo pastry, fold the fillets with coriander in the pastry and rest.

Sauce:

Sauté the bones and tendons from the venison in the peanut oil. Add the celery, carrots and onions and sauté. Add the paradeis pulp and extinguish with the red wine and Madeira. Fill up with the stock and reduce the sauce to 1/4. Season with sugar, salt, pepper, cinnamon and balsamic vinegar vinegar.

Puree:

Saute the shallot brunoise in the melted butter until translucent, add the celery and thyme and deglaze with the white wine. Add the whipping cream and gently roll the celery until soft. Blend everything together and pass through a sieve. Season the celery puree one more time with salt, pepper and a pinch of nutmeg and add a little more whipped cream if necessary.

==== Et voilà, c’es

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