Roe deer saddle

Free the back of the deer from tendons and the silver skin and in the S! Roll deer & young game spice. Heat olive oil in a pan and add butter as soon as the butter foams and fold in the saddle of the venison and fry briefly all around.

Cook the venison saddle at 90°C in the oven with top/bottom heat for 30 minutes until pink. Then let the meat rest at 50°C for 10 minutes and then cut open thinly.

Braised pumpkin

Remove the pumpkin from the peel and remove the seeds. Then cut into thin slices and marinate them with salt and olive oil. Wrap the marinated columns in aluminium foil and stew at 180 °C in the oven at top/bottom heat for about 1 hour until the pumpkin is soft.

Squeeze 2 slices of the pumpkin by hand over a sieve and set aside the juice for the vinaigrette.

Tear the remaining columns into pieces and arrange them warm on the plate.

Apple Celery Vinaigrette

Cut the apple and celery into small cubes and sauté in butter. Deglaze with a little pumpkin juice and add Chardonnay vinegar and olive oil. Season with salt and a little lemon and finally some deer & young game from S! stir in.

Spread the vinaigrette over the meat and pumpkin and garnish with celery leaves.