News / 03. June 2019
For the venison
For the Swiss pine purée
For the moss sponge
For the moss mayonnaise
Trim the saddle of venison, divide into 150-g pieces, mix herb mixture and pepper, roll meat in it, wrap in cling film, tie ends together. Cook in the sous-vide at 52°C for 45 minutes. Alternative: Use a roasting bag and cook the meat in the oven at 60°C for 35 minutes. Remove from the foil, place a pan with butter and garlic on the hob, fry the saddle of venison in it and flavour with butter. Cut the meat open and season with Inca salt.
Purée: Slowly bring the Swiss pine shavings to the boil with water and milk, remove from the heat and leave to stand for 2.5 hours. Strain through a fine sieve, cut the peeled Jerusalem artichoke into small pieces and cook in the Swiss pine stock with salt until soft. Then mix in the Thermomix with salt, pepper, mace and Swiss pine vinegar into a fine purée and dot with cold butter.
Sponge: Process all ingredients into a smooth mixture and pass through a fine strainer. Pour into a cream siphon with two gas and one soda capsule and leave to rest for 1 hour. Fill a disposable cup 1/3 full with the mixture and bake for 30 seconds in the microwave on full power. Allow to cool briefly, cut open the cup and tear the finished moss sponge into small pieces.
Mayonnaise: Wash the moss several times and remove any remaining soil. Blend parsley and moss with oil in the Thermomix into a fine mixture. Mix the remaining ingredients separately and blend with the moss oil to make a mayonnaise. Arrange.