München 4 17
Event: Munichtime · Gourmet: Restaurant Atelier · Living: Smart Kitchen · Travel: Finest News
Event: Munichtime · Gourmet: Restaurant Atelier · Living: Smart Kitchen · Travel: Finest News
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finest gourmet | 29 b<br />
Wild yet refined<br />
As the days get colder, hearty meals with a touch of magic are back on the menu, warming us up,<br />
creating a feeling of well-being and tantalising the tastebuds in a very particular way. And it is exactly this that<br />
Benjamin Biedlingmaier’s saddle of venison with lettuce delivers. The Michelin-starred chef, who provides culinary<br />
delights to diners at the Caroussel restaurant in the Relais & Châteaux-Hotel Bülow Palais Dresden,<br />
has based his recipe on the wonderful game meat and the refined preparation of the lettuce.<br />
The result is a shared dining creation that is a feast for all the senses. Bon appétit!<br />
Saddle of venison with lettuce<br />
Preparation<br />
■ Lettuce<br />
Bring salted water to a boil in a large pot.<br />
Add the lettuce leaves, blanching them for<br />
around a minute. Remove the leaves and<br />
immerse in ice-cold water.<br />
■ For the filling<br />
Heat the butter in a small pan. Sauté<br />
the onions and finely chopped chanterelle<br />
mushrooms for around 2-3 minutes.<br />
If any liquid is released, then allow it to<br />
completely evaporate. Then add the blueberries<br />
and remove the pan from the hob.<br />
Season with salt and pepper and allow to<br />
cool. Once the mixture has cooled, add the<br />
breadcrumbs and egg yolk.<br />
Insert the filling into a lettuce leaf and<br />
wrap it closed like a parcel. Place in a casserole<br />
dish, with the folded over side facing<br />
down. Cover the dish with aluminium<br />
foil. Roast the lettuce in a preheated oven<br />
at 200°C on the second-lowest shelf for<br />
around 30 minutes.<br />
■ Saddle of venison<br />
Remove the saddle of venison from the<br />
bone, cleanly removing any sinew, and cut<br />
into portions of around 130g. Season the<br />
venison portions with salt and roast on all<br />
sides in a pan over a very high heat for a<br />
short time. Then add some pepper and cook<br />
in the oven on the middle shelf at 120°C<br />
for 8 to 10 minutes. Let the meat rest for<br />
a further 2-3 minutes in a turned off oven<br />
with the door open. Garnish the meat and<br />
lettuce with chanterelles and blueberries<br />
and serve with a game sauce, which can be<br />
made from the meat juices.<br />
Ingredients for 4 persons<br />
✔ 2 heads of medium<br />
lettuces (green salad)<br />
✔ 1 onion<br />
✔ 600g venison saddle<br />
✔ 300g washed chanterelle mushrooms<br />
✔ 250g blueberries<br />
✔ 50g butter ✔ 2 egg yolks<br />
✔ 40g breadcrumbs<br />
✔ Salt ✔ Pepper