Roe fillet with black nuts
January 8th, 2019 | main dishes
Roe fillet or venison saddle in this recipe is seared and served with parsley roots, chanterelles, black walnuts and aromatic pears. There is a potato and celery puree, a sauce of game stock and a béchamel sauce. A perfect plate!
Our forester brought us meat from the fawn. And we finally wanted to try the black walnuts. A product that we did not even know before. I took notice of it on Instagram and was very curious. The combination deer and black nut is simply stunning!
The black walnut is not exotic, but a walnut grown and refined in Germany. In a very complex process, unripe walnuts are processed over several weeks with water and sugar syrup and then stored for about half a year. I cannot help advertising for the company Kauzenberg in Bietigheim-Bissingen in Baden-Württemberg. It is a small family business that sells the black nuts online in dried form or in jars in syrup. A really exciting product the Weipprecht family from Kauzenberg is manufacturing.
By the way: The black nut syrup is ideal for salad dressings. This results in a unique flavor for all winter salads!
The recipe for the game stock used in the recipe can be found here.
But now the recipe:
Roe fillet with black nuts
(4 portions – Attention: Preheat oven to 180° C)
Mashed potatoes and celery
Game stock sauce
What better way to match this delicious dish than Mambo! A Pinot Noir from the Palatinate of Fritz & Ulli! Read more about them here.
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