Hamburg 4 17

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