Venison saddle with thyme and pea puree
Recipe Facts
Difficulty level:
medium ◉◉◉◎◎
Quantity for:
4 people
Preparation time:
⧗ individual
Grilling time:
⧗ individual
Grill(s) & Equipment:
• Grill, thermometer , pot
Ingredients
• 1 kg saddle of venison
• 1 tbsp game spice
• 1 chicken breast
• 100 ml cream
• 100 ml rum
• Salt pepper
• 1 celery root
• 1 tbsp olive oil
• 4 tbsp BBQ sauce (here: Don Marco's Beer & Onion)
• 50 ml red wine
For the thyme pea puree:
• 500 g frozen peas
• 2 tablespoons butter
• 2 sprigs of thyme
Practical accessories are available in our FIRE&FOOD shop!
Practical FIRE&FOOD accessories are available in our shop!
preparation
➊ Place the chicken breast, cream, rum, salt and pepper in the food processor and process into a very fine stuffing.
➋ Trim the venison saddle and remove all the silver skin (put the trimmings and bones aside). Coat with the game spice and a little salt. Then lay the prosciutto together to form a flat surface, spread the stuffing on it and wrap the saddle tightly. Chill.
➌ Rub the celery all over with olive oil and salt. Place in the grill set at 180 °C and grill until the root is soft.
➍ Take the saddle of venison out of the fridge, sear it all over on the grill and let it cook in the indirect zone until it reaches the desired core temperature. We chose 55 °C.
➎ For the thyme and pea puree, first blanch the peas. To do this, bring the water to the boil with salt, bring the peas to the boil once and then cool them in ice water. Then melt the butter in a pan and add the thyme. Toss the peas in it, remove the thyme sprigs and mix the peas into a puree, season with salt and pepper.
➏ Make a stock with the trimmed offcuts and bones. This means frying the offcuts and bones vigorously, deglaze with red wine and reduce to a dry boil. Then add a little water and simmer gently for a while. Strain, mix with a little BBQ sauce and make a quick and dirty wild BBQ sauce.
➐ Peel the celery and cut into pieces, cut the saddle of venison into portions. Serve with the thyme and pea puree and the wild BBQ sauce.
Recipe by Freddy Boetzelen
The man behind the coals: Frederik, or Freddy for short, is a trained chef and professional BBQer and lives in the Allgäu region. The self-confessed globetrotter draws inspiration from the world's most diverse treasure troves for his culinary creations.
FIRE&FOOD recipe from issue 04/23
