Enjoy lean, crispy beef on a Potpourri of Wild Mushrooms served with Potato Biscuits

Ingredients

• Roast saddle of venison, separated from the bones and trimmed
• 150 gram streaky bacon in thin slices
• 50 gram diced streaky bacon for the potato biscuits
• 1 small head of Savoy cabbage
• 1 bunch of chives
• 800 gram fresh wild mushrooms, for example chanterelles, chestnuts and porcini mushrooms
• 2 medium-sized onions, diced
• 500 gram cooked potatoes, pressed through a sieve
• some extra flour
• 2 yolks
• a little extra concentrated butter
• spices

Preparation

The Loin of Venison:

1. Brush the savoy cabbage, cut it in two pieces and remove the stem.
2. Boil salted water with a little cumin.
3. Put the the savoy cabbage for only a short time into it.
4. Separate the savoy cabbage and remove the rests of the strunk.
5. Salt and pepper the cordons of the loin of venison.
6. Sear them in a stewing pan. Let them get a little coulour.
7. Take them out, let them cool off.
8. Wrap the cordons with the bacon slices.
9. Wrap this eventually into the already prepared savoy cabbage.
10. Fix it with as much yarn as necessary.
11. Preheat the oven till it has 160 °C
12. Salt and pepper it again before you place it on a baking sheet.
13. Brush some concentrated butter onto the savoy cabbage.
14. Keep it for 15-20 minutes in the oven.
15. Since we recommend to serve them later on in slices, it is allowed to check their status by cutting into them.
16. When they are alright, one can let them rest in the oven a little longer.

The biscuits of potatoes:

1. Sweat the streaky bacon and a diced onion together.
2. Mix them with the strained potatoes.
3. Spice that with a little salt and pepper and muscat.
4. Add the yolks, one tablespoon potato starch and chives.
5. Flour your hands a little.
6. Push and fold the pastry for some minutes.
7. Roll the dough eventually to a calibre of 3 cm.
8. Cut it to 2 cm thick slices..
9. Roast them in a pan with concentrated butter till they look golden.

The potpourri of wild mushrooms

1. Clean the mushrooms by only brushing them.
2. Cut them into pieces of almost equal size.
3. Sweat the other diced onion in a pan.
4. As soon as they start to look glassy, the pan and the butter in it have reached exactly the right temperature.
5. Put now the mushrooms into the pan.
6. Add a little salt and pepper afterwards.
7. Let them stew for approximately 5 minutes.

Serving suggestion

• We recommend to distribute the mixed mushrooms onto the plates.
• Place the slices of the loin on top of them.
• Add 2-3 biscuits of potatoes for each person.
• Serve seperably a thick sauce of pepper, red wine or cranberries.
• You find a variety of recipes for adequate sauces by checking my previous recipes for deer.