This Austrian dish is courtesy of the world's most honoured woman chef - Johanna Meier - who works at the Hubertushof in Filzmoos, Austria.
For four people.
salt and pepper
The Seasonal Spices:
60g black peppercorns
120 g pimento
60g juniper berries
30 g carraway
150 g coarsely grated coriander
Season the venison with salt and pepper, rub the seasoning into the meat then brown it in the butter. Place in the oven at 160 degrees Celsius for 8-10 mins. Take it out and leave it to stand for 6-8 minutes. Divide into four portions.
500g venison meat
2 raw, grated potatoes
1/2 litre poultry or beef juice, or water
1/4 litre red wine or port
Cut the meat into small pieces and brown in the oil. Pour in the meat juices. Add the potatoes and simmer for approx. 2 hours. Pass the sauce through a sieve. Sauté the finely chopped onions and shallots in the butter, add the alcohol, then reduce the heat and mix into the other sauce.
For the cranberry crullers:
250g cooked and puréed potatoes
sugar for taste
Mix all the ingredients and knead until the dough peels off the sides of the bowl. Cover the dough with a cloth, leave it to stand somewhere warm for 30 mins. Roll the dough flat and cut out 20g pieces. Shape then into small flat oval tarts, fill with a small portion of cranberry jam and close at either side. Place the crullers in small, greased and floured tins and bake in the oven for five minutes at 180 degrees celsius until brown.
For the black salsify:
500g black salsify
Peel the black salsify (preferably with plastic gloves because the peel is very sticky) then simmer in salted water with the butter and a pinch of sugar.
The carmelised chestnuts:
5 tablespoons sugar
Make crosses on the chestnuts, position on a tin try, dampen with water and cook at 160 degress Celsius until the crosses in the chesnut skin have opened up. Then peel the chesnuts. Caramelise the sugar and baste the chestnuts in the caramel until they are fully covered.
Finally, arrange the meat and black salsify and decorate with the chestnuts.
Bon appetite and Merry Christmas!