{"id":3374,"date":"2021-08-16T15:39:59","date_gmt":"2021-08-16T15:39:59","guid":{"rendered":"https:\/\/www.stylesauce.de\/hirschruecken-mit-konfiertem-sellerie-und-the-gin-style\/"},"modified":"2023-02-22T13:11:28","modified_gmt":"2023-02-22T13:11:28","slug":"saddle-of-venison-with-celery-slow-cooked-in-fat-and-the-gin-style","status":"publish","type":"post","link":"https:\/\/www.stylesauce.de\/en\/saddle-of-venison-with-celery-slow-cooked-in-fat-and-the-gin-style\/","title":{"rendered":"SADDLE OF VENISON WITH CONFIT CELERY AND “THE GIN STYLE”"},"content":{"rendered":"

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Saddle of venison with celery slow-cooked in fat and “The Gin Style”<\/strong><\/h1>\n

[\/vc_column_text][vc_single_image image=”3225″ img_size=”full”][vc_column_text]Serves four | Preparation time approx. 90 minutes<\/em>[\/vc_column_text][vc_row_inner][vc_column_inner width=”1\/3″ css=”.vc_custom_1623763912551{border-top-width: 1px !important;border-right-width: 1px !important;border-bottom-width: 1px !important;border-left-width: 1px !important;padding-top: 20px !important;padding-right: 20px !important;padding-bottom: 20px !important;padding-left: 20px !important;border-left-color: #f3f0ef !important;border-left-style: solid !important;border-right-color: #f3f0ef !important;border-right-style: solid !important;border-top-color: #f3f0ef !important;border-top-style: solid !important;border-bottom-color: #f3f0ef !important;border-bottom-style: solid !important;border-radius: 1px !important;}”][vc_column_text]<\/p>\n

Ingredients:<\/strong><\/h4>\n

600 g Saddle of venison from Eifel, game<\/p>\n

2 tbsp. Butter<\/p>\n

1 Jar of The Gin Style<\/p>\n

1 Head of celeriac<\/p>\n

3 Rosemary branches<\/p>\n

1 Clove of garlic<\/p>\n

1 l Extra virgin olive oil<\/p>\n

4 Button squash<\/p>\n

4 Courgette flowers<\/p>\n

15 g Coarsely ground salt<\/p>\n

5 g Black ground peppercorns[\/vc_column_text][\/vc_column_inner][vc_column_inner width=”2\/3″][vc_column_text]<\/p>\n

Preparation:<\/strong><\/h4>\n

Remove all skin and tendons from the saddle of venison, season with salt and pepper and gently fry in hot clarified butter on all sides. Cook in the oven at 85\u00b0C for about 30 minutes.<\/p>\n

Bring The Gin Style sauce to the boil in a pan and pour it over the finished saddle of venison later on just before serving.<\/p>\n

Peel the celery and cut into 1 cm thick slices. Use a knife to cut the slices into discs of around 3 – 3.5 cm in diameter. Put the discs, two sprigs of rosemary, the garlic and a little black pepper in a pan and pour on the olive oil. Place the pot with the discs into the oven at 100 \u00b0C for about 80 minutes to slow cook them in fat. Afterwards, remove the celery from the oil and put on a plate with kitchen towel.<\/p>\n

Before serving, saut\u00e9 the discs of celery in clarified butter malt with rosemary needles on both sides for 1-2 minutes at a medium heat. Season with a little coarse sea salt.<\/p>\n

Blanch the button squash in salt water and remove the courgette blossom from the stalk, roll in flour and briefly fry.<\/p>\n

Contains approximately 560 kcal\/2346 kJ | P 38 g | F 29 g | C 37 g per serving
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