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 Koralpen-Reh-Rücken mit Vulcano Rohschinken, Selleriepüree, Kohlsprossenblätter und Speckzwetschken  Koralpe saddle of venison with vulcano cured ham, celeriac puree, brussels sprouts leaves and plums with bacon 

KORALPE SADDLE OF VENISON WITH VULCANO CURED HAM, CELERIAC PUREE, BRUSSELS SPROUTS LEAVES AND PLUMS WITH BACON

Time required: 45 minutes

Koralpe saddle of venison with vulcano cured ham, celeriac puree, brussels sprouts leaves and plums with bacon

Ingredients for 4 persons

Trimmed saddle of venison, each 120g, 150g thinly sliced cured ham, 100g leg of venison, 200ml heavy cream, 1 celeriac, 1kg Brussels sprouts,
2 shallots, 100 smoked neck of pork cut into cubes, 12 Vulcano plums with bacon, salt, pepper, nutmeg

PREPARATION

Sear the saddle of venison and lightly season. Prepare a stuffing with the leg of venison and 100ml of heavy cream, spread the slices of cured ham with the stuffing and wrap around the cooled saddle of venison. Lightly fry again and roast in the oven for 10 minutes at 160 degrees. Peel the celeriac, cut into cubes, cook until tender with the remainder of the heavy cream and season to taste. Cut off the stalk of the Brussels sprouts and remove the leaves. Blanch the leaves briefly in boiling salted water and subsequently sauté the shallots and cubes of neck in butter.

TIP
The Vulcano plums with bacon – lightly browned – accompany the dish very well as a garnish.

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Vulcano Schinkenmanufaktur GmbH & Co KG . 8330 Auersbach . Eggreith 26 . +43 3114 2151 . mail (at) vulcano.at
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