Stuffed venison neck

• 1 deer neck
• 300 g minced game
(game mince)
• 400 g wild liver cheese
• Cranberries
• Salt
• Pepper
• Pig net
• fresh herbs of your choice, chopped
• 500 g game stock
• 200 g BBQ sauce of your choice
• some root vegetables

For the cranberry red cabbage:
• 1 head of red cabbage
• 2 onions, finely diced
• Salt
• Pepper
• Butter
• 2 apples
• Apple juice
• 50 g cranberries
• Apple balsam
• 1 cinnamon stick
• Pulp of 1 vanilla pod
• some shell abrasion from
1 untreated orange

For the potato rösti:
• 500 g waxy potatoes
• Salt
• Pepper
• Nutmeg

For the caramelized chestnuts:
• 60g butter
• 80g sugar
• 100 g chestnuts, peeled
• 150 ml cream
• Pulp of 1 vanilla pod

For the grilled chicory:
• 2 chicory
• some white balsamic vinegar
• some oil
• Salt
• Pepper
• some sugar

Mix the minced game and half of the game liver sausage together with the herbs and cranberries. Lay out the pork net and spread some game liver sausage on it. Trim the venison neck and place it slightly flat on the pork net. Fill with the minced game and twist it into the pork net. Sear on all sides on the hot plancha, fire or grill plate and then place in the smoker (alternatively use a grill with a lid) at 110 °C for around 2 hours. Brush with a little BBQ sauce and pour over some game stock. Then wrap the neck in aluminum foil together with some root vegetables and game stock and put it back in the smoker until the meat has reached a core temperature of around 92 °C (duration: around 8 to 10 hours).

For the potato rösti, grate and season the potatoes and fry on the plancha, fire or grill plate until golden brown.
For the cranberry red cabbage, clean the red cabbage and remove the stalk, then cut or slice into fine strips. Sauté the diced onions in a little butter, add the red cabbage and season with salt and pepper. Peel the apple, cut into small cubes and add as well. Pour in a little apple juice. Sauté the whole thing together with the cinnamon stick, vanilla pulp and a little grated orange peel until soft and finally round off the taste with cranberries and a little apple balsamic.
For the caramelized chestnuts, melt the butter, add the sugar and chestnuts and caramelize them slightly. Then add the cream and vanilla pulp and slowly reduce.
Divide the chicory and remove the stalk. Dip the cut surfaces in a little vinegar and sprinkle lightly with sugar. Heat a little olive oil on the plancha or grill plate and sear the cut surfaces first. Then turn and finish grilling. Season with salt and pepper if necessary.

FIRE&FOOD Issue 4-2018