Schubert's Roast Tenderloin of Venison

with Jerusalem artischokes and Brussels sprouts,red beetroot and celeriac purée as well as Gratin Dauphinois
Ingredients for 4 persons

Venison sauce:
1 kg of venison bones
2 onions
1 carrot
150 g of celeriac
1 tsp icing sugar
300 ml of Pinot Noir (full bodied
like our Pinot Noir Block B)
1 tbsp of oil
1 tbsp of tomato paste
2 l of venison stock
1 to 2 tbsp corn flour
½ tsp allspice
1 bay leaf
1 tsp juniper berries, lightly squeezed
1 half of a cinnamon stick
2 stripes untreated orange peel
2 stripes untreated lemon peel
1/2 tbsp dark chocolate, grated
(unsweetened preferred)
1/2 tbsp of red currant jelly
salt
freshly ground black pepper
1 tbsp of a cold butter
 
Preparation
Venison sauce

1.
Preheat the oven to 220°C. Chop up small venison bones, spread on a tray and brown all round in the preheated oven for 30 minutes.
 
2.
Peel the vegetables and cut into 1.5 cm cubes.
 
3.
Caramelize icing sugar in a pot over medium heat, add tomato paste, and deglaze with 100 ml Pinot Noir. Reduce the liquid until it reaches a syrupy condition. Add the rest of the Pinot Noir in two intervals and reduce the liquid until it reaches a syrupy condition each time after each addition.
 
4.
Roast the vegetables in a pan and add the juniper berries and bay leaf and roast a few seconds together. Then add vegetables and the bones to the pot with the syrupy Pinot Noir deduction. Top up with stock and let it all simmer for about 2 hours. Pour the stock through a sieve and reduce by ½. If the sauce has not thickened enough mix the corn flour within a little of cold water and stir into the boiling sauce.
5.
Infuse by the sauce for a few minutes with cinnamon, orange peel and lemon peel, preferably in a spice bag, and take the spices off again otherwise strain again. Season with some grated chocolate, red currant jelly, allspice, salt and freshly ground pepper. Keep warm but must not come to boil again, otherwise sauce will separate.
Gratin Dauphinois:
 
500 g of waxy potatoes
olive oil
250 ml of milk
125 ml of cream
salt and freshly ground black pepper
nutmeg, freshly grated
1 clove of garlic, crushed
100 g of Gruyere, grated
Gratin Dauphinois:

6. 
Peel the potatoes and slice thinly. Oil an ovenproof dish and layer potatoes slices. Mix milk and cream in a bowl, season with salt, pepper, nutmeg and garlic. Pour the sauce over the potatoes, to cover.
7. 
Cover with foil and place in 200°C preheated oven and bake for 30 minutes. Remove cover and scatter the cheese over the gratin. Place in oven uncovered for another 20 minutes. The surface should change to an appetizingly golden colour, the potato slices should easily pierce with a knife. Cover with aluminium foil if the surface changes colour too dark towards the end of cooked time.
Red beetroot and Celeriac Purée:

300 g of celeriac
150 g of red beetroot
1 tbsp of olive oil
1 onion
white wine for deglaze
approx. 150 ml of chicken stock
60 ml of cream
sugar
salt and freshly ground black pepper
nutmeg, freshly grated
 

Red beetroot and Celeriac Purée

8.
Peel celeriac and red beetroot, slice both vegetables into small cubes.


9. 
Dice also onions into fine cubes and fry until transparent in olive oil.
 
10. 
Than add celeriac as well as red beetroot and season with sugar, salt, pepper and nutmeg; deglaze with white wine. Add stock, let it boil until the vegetables are tender.
11. 
Purée within a blender in "Mouli" and finally add cream.
Jerusalem artichokes and Brussels sprouts:

200 g of Jerusalem artichokes
200 g of Brussels sprouts, in leaves
50 ml of vegetable stock
1 tbsp of butter
salt
freshly ground black pepper
nutmeg, freshly grated
fresh parsley

Jerusalem artichokes and Brussels sprouts:

12.
Clean the Brussels sprouts, separate in single leaves removing the stalk. Blanch 1 minute in salted water, plunge in cold water and drain in a sieve.


13.
Clean Jerusalem artichokes well under running cold water, peel, cut into pieces (1 cm square batons), boil 3 to 4 minutes in salted water, also plunge in cold water and drain in a sieve. he vegetables stock.
14. 
Heat up in the vegetables stock, add butter and season with salt, pepper and nutmeg.
Tenderloin of Venison:

600 g tenderloin of venison
1 tbsp of olive oil
1 tbsp of butter
1 tsp juniper berries
salt
freshly ground black pepper

Tenderloin of Venison:

15.
Preheat the oven on 120°C. Sear the venison on both sides in olive oil in a pan. Place on a tray in preheated oven for approximately 10 minutes.
 
16.
Afterwards have the butter melted in a pan at gentle heat, add the juniper berries, salt and pepper. Infuse for a moment then brush the meat with the butter. Let the meat rest before slicing in portions.
17. 
Cut out a circle of Gratin Dauphinois. Take two tablespoons and form a nice shaped ball out of the purée. Add Jerusalem artichokes and Brussels sprouts. Stir butter in warm sauce. Finally slice meat into portions and arrange to finalize the Schubert's Roast Tenderloin of Venison dish.
 
Bon appétit.

Kai Schubert and Marion Deimling