Saddle of Venison in Salt Crust with Puree of Celery, Parsley Roots and Bread Dumplings

Mix the salt with the egg white and add enough water to form a solid salt dough. Cover the saddle of venison with it and bake for 25 minutes in the oven at 200 degrees. Remove the peel from the parsley roots and celery and cut them into large cubes. Sauté the onion in butter, add the cubes, cover with whipping cream and cook over low heat until soft. Pour off the liquid, add 50 grams of butter, mash the whole. Season with salt and a pinch of nutmeg.

Cut the bread into cubes, fry half of it. Cut one onion and the bacon into very small pieces and roast them. Mix everything loosely, add a small handful of flour, add two eggs, add a quarter of a liter of warm milk and mix it all together to form a dough.

Season it with salt and freshly ground pepper, form it into sausages, wrap it in buttered cling film and then in aluminum foil and poach it for 15 minutes. Take the saddle of venison out of the stove. Beat the salt crust with the back of a knife. If there are still salt crumbs on it, remove them and bring everything together to the table.

Our tip: Use bacon with a fine smoky touch!

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