Venison backstrap, breaded with black pepper and almonds

Name: Venison backstrap, breaded with black pepper and almonds
Ingredients: 1 kg venison bones; (Peanut) oil; 100 g Leek; 100 g Carrot; 2 units.items Bay leaves; 100 g Celeriac; 5 units.items juniper berries; 1 units.items garlic halved with skins; 3 units.items Sprig of thyme; 0.5 l veal stock; Salt; 6 units.items Shallots; 1 cracked black peppercorns; 200 g Butter; 0.5 units.items Egg; 0.75 units.items Cream; 150 g venison tenderloins; 10 g Black pepper; 40 g sliced almonds; pepper & salt; 8 units.items mini red beets; 0.5 units.items Bay leaf; 1 units.items Clove; 100 g Beech mushrooms; 4 units.items cleaned meloes onions; 8 units.items chestnuts; 100 g Chanterelles; 0.5 units.items Shallot; 3 units.items trompette de la mort; 100 g Sugar

Venison breaded with black pepper and almonds with, among other things, infused nashi pear, chanterelles, red beet and beech mushroom.

Ingredients

1kgvenison bones

(Peanut) oil

100gLeek

100gCarrot

2units.itemsBay leaves

100gCeleriac

5units.itemsjuniper berries

1units.itemsgarlic halved with skins

3units.itemsSprig of thyme

0.5lveal stock

Salt

6units.itemsShallots

1cracked black peppercorns

200gButter

0.5units.itemsEgg

0.75units.itemsCream

150gvenison tenderloins

10gBlack pepper

40gsliced almonds

pepper & salt

8units.itemsmini red beets

0.5units.itemsBay leaf

1units.itemsClove

4units.itemscleaned meloes onions

100gBeech mushrooms

100gChanterelles

0.5units.itemsShallot

3units.itemstrompette de la mort

8units.itemschestnuts

100gSugar

1veal stock

1Water

1White wine

50gSugar

1units.itemsNashi pear

0.5units.itemsVanilla pod

2units.itemsStar anise

2Apple juice

0.5units.itemscinnamon stick

1units.itemsRomanesco

Salt

300gsaddle of venison

400gvenison rack

Preparation

Brown the venison bones in peanut oil.
Add the vegetables, bay leaf, garlic, juniper berries, pepper, and thyme, and sauté for a few more minutes.
Add the veal stock, bring to a boil, and skim off any foam.
Let the broth simmer gently for four hours.
Strain the broth through a fine sieve, reduce by half, and season with salt.
Finish the sauce by whisking in the cold butter.

Purée the skinned venison tenderloins and the half egg in the food processor.
Add the cream and season the mixture with salt and pepper.
Grind the almonds into a coarse powder and mix this with the coarse black pepper.
Season the saddle and rack with salt, lightly coat the meat with the venison farce, and bread the farce with the almond-pepper mixture.

Cook the beets in water and cut them out with a cutter.
Braise the beets in a few drops of Aceto Balsamico and a knob of butter.

Cook the onions until just tender.
Cut them in half and fry until golden brown.

Gently brush the mushrooms clean.
Cut the trompette de la mort into thin strips.
Sauté the mushrooms over high heat in goose fat and add the chopped shallots at the last moment.

Score the chestnuts crosswise on the rounded side.
Peel the chestnuts and remove the brown skin.
Boil water and sugar to a light caramel.
Deglaze with the veal stock.
Let it cook for a while and add the chestnuts.
Cook the chestnuts in a closed pan until done.

Peel the pear, cut into 8 wedges, and remove the core.
Mix the white wine, apple juice, sugar, cinnamon, vanilla, star anise, and cook the wedges in this until just tender.
Place everything in a vacuum bag and marinate for 12 hours.

Cut 12 florets from the romanesco and blanch them.

Brown the meat on the breaded farce layer, then place it in the oven on the meat side for 3 minutes at 200°C, so the inside remains pink. Let it rest out of the oven for another 5 minutes.
Slice the meat and divide it among the plates.
Arrange the garnish and sauce.