This recipe comes to use courtesy of Daniel Schmidthaler, head chef at the Alte Schule restaurant in Fürstenhagen.
BRAISED LEG OF VENISON:
1 kg leg (or shoulder) of venison
500 g onions and leeks
100 g celery root
2 EL tomato purée
1/2 bottle of red wine
3 litre stock
salt, sugar, allspice, juniper berries, bay leaves, peppercorns
Brown the meat in a pot. Remove it when it is golden brown. Sauté the leeks, onions and celery root, add the tomato purée, deglaze with red wine and cook until reduced. Add the meat again and pour in the stock. Put into an oven that has been pre-heated to 160° for about 2 hours. When the meat is tender and falls of a fork, remove it from the oven and strain the sauce through a sieve. If the sauce is too thin, it can be thickened with a small amount of cornflour.
SADDLE OF VENISON:
500 g trimmed saddle of venison
salt, pepper, allspice, juniper berries
Sear the meat on both sides until golden brown. Then roast it in an oven preheated to 150° Celsius for 8-10 minutes. Remove the meat from the oven, wrap it in aluminium foil and let it rest for another 10 minutes. Afterwards season the meat and re-warm it in a frying pan.
300 g beetroot
1 T caraway seeds
4 cl dark balsamic vinegar
40 g butter
salt, pepper, sugar
Boil the beetroot with the caraway seeds. When it's done, peel the beetroot and re-heat it in a pot with three tablespoons from the cooking water, the balsamic vinegar and the spices. Thicken with the butter at the end.
500 g floury potatoes
2 egg yolks
150 g flour (medium fine)
Seasoning (nutmeg, salt)
Boil the potatoes and peel them. Rice or mash the potatoes and combine with the remaining ingredients to form a dough. Shape the dough into finger-sized noodles and cook them for 3 minutes in salt water that has been brought to a rolling boil.