Venison: 1 kg, bones, chopped
Vegetable oil: 2 tbsp
Carrots: 2, diced
Celeriac: 200 g, diced
Onion: 2, diced
Tomatoes: 1 tbsp, puree
Red wine: 250 ml
Game stock: 500 ml
Bay: 1 leaf
Juniper berries: 1 tsp
Cloves: 2
Rosemary: 1 sprig
Parsnips: 250 g, peeled and chopped
Shallots: 1, diced
Butter: 3 tbsp
Vegetable stock: 200 ml
Cream: 100 ml, at least 30% fat
Lemon juice
Venison: 750 g, fillet
Olive oil: 1 tbsp
Brussels sprouts: 400 g, leaves ripped off
Butter: 1 tbsp
Nutmeg
Truffle: 1, sliced
Looking for a new sophisticated main dish? Here is how to prepare a delicious venison with parsnip foam and truffles, perfect for a classy dinner at home.
Roast the bones in hot oil for around 15 minutes.
Add the vegetables and cook for a further 10 minutes.
Add the tomato puree, then quench with some of the wine and reduce completely.
Repeat this procedure twice more until the wine has been used up.
Add the stock, bring to the boil and simmer for around 90 minutes.
After about an hour add the bay leaf, juniper berries, cloves and the rosemary.
Sieve and reduce to 200 ml. Season with salt and ground black pepper.
To make the foam, fry the parsnips and shallot in 1 tbsp hot butter.
Quench with the stock and the cream.
Simmer for around 20 minutes, then puree and sieve.
Season with salt and lemon juice. Just before serving add the remaining butter and stir well until foamy.
Heat the oven to its lowest setting.
Season the venison meat with salt and ground black pepper and fry on all sides in hot oil.
Roast for around 30 minutes until pink. In the meantime blanche the Brussels sprouts leaves in salt water. Drain and stir into the hot butter.
Season with salt, ground black pepper and nutmeg.
Slice the meat and arrange it on top of the parsnip foam.
Add the sauce, the Brussels sprout leaves and arrange the truffle slices around the side
