»feine adressen – finest« – München 1 18

finest gourmet | 35 b
Brandenburg fawn
saddle, pumpkin,
mushrooms, cherries
Ingredients for 2-4 persons
Pumpkin
✔ 1 butternut pumpkin
✔ 2 shallots
✔ salt ✔ sugar
✔ apple vinegar
✔ 20 g butter ✔ 50 ml cream
Cherries
✔ 20 cherries
✔ 200 ml cherry juice
✔ 20 g sugar
✔ 20 ml malt vinegar
Fawn
✔ 0,6 kg fawn fillet
✔ rosemary, ✔ thyme
✔ salt ✔ pepper
✔ coriander seeds
✔ honey ✔ vegetable oil
Woodland mushrooms
✔ 0,4 kg porcini mushrooms (chestnuts)
✔ lemon ✔ butter
✔ wood sorrel
Preparation
Wild in the summer
Summer’s warmth brings with it a renewed diversity in
the gourmet world. With his Brandenburg saddle of venison,
renowned chef Eberhard Lange from the InterContinental
Hotel Berlin showcases why game is perfectly in season during
the summer months. Served with sweet cherries, sumptuous
pumpkin and mushrooms, he serves up a creation that perfectly
complements the delicate game.
■ Pumpkin
Peel the pumpkin and dice it (1,5cm). Marinate pumpkin dices
in salt, sugar and apple vinegar. Sweat the pumpkin peels and
the shallots over low heat without browning them. Deglaze with
cream and stew over low heat until the peels are very soft. Purée
until very smooth and add salt. Before serving sauté pumpkin
dices from all sides.
■ Cherries
Remove cherry stones. Let the sugar caramelize before deglazing
it with cherry juice and malt vinegar. Thicken with starch then
add cherries.
■ Fawn
Season the fillet with salt and pepper. Fry from all sides in vegetable
oil along with herbs and honey. Place the pan in the oven at 140°C
for 10 minutes. Turn meat after 5 minutes.
■ Woodland mushrooms
Sauté mushrooms in butter and season with salt, pepper and
lemon zests. Arrange everything on a plate according to the
picture and add wood sorrel.