Dish Venison & Moss


News  /  03. June 2019

Venison & Moss – exquisite alpine cuisine

For the venison

  • 1 saddle of venison without the bone
  • 1 tbsp each of thyme, rosemary,
  • lavender, chervil and chives
  • Coarse Inca salt
  • Tasmanian mountain pepper
  • 60 g butter
  • 2 cloves of garlic

For the Swiss pine purée

  • 150 g Swiss pine shavings
  • 500 g Jerusalem artichoke
  • 150 ml milk
  • 150 ml water
  • 30 g butter
  • Swiss pine vinegar / available
  • at, e.g., www.truffel.at
  • salt, pepper, mace

For the moss sponge

  • 100 g egg white
  • 100 g egg yolk
  • 40 g unrefined white sugar
  • 1 tsp baking powder
  • 75 g flour, medium fine
  • 75 g parsley purée
  • (finely mix 1 bunch of
  • parsley with a little oil
  • in the blender)
  • salt, pepper
  • SOSA moss aroma /
  • available at, e.g. www.bosfood.de

For the moss mayonnaise

  • 1 egg yolk
  • 10 ml Champagne vinegar
  • salt, pepper
  • 100 ml grapeseed oil
  • 100 ml hemp oil
  • ½ tsp Dijon mustard
  • 30 g parsley
  • 30 g fresh green moss
Dish Venison & Moss

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.