Hirschen Sangernboden

Corina and Nuno Cardoso from Restaurant Hirschen Sangernboden present:

Venison goujon «Diana»

Ingredients for 4 servings

 

Venison goujon

800 to 1’000 g of venison, cut into strips (haunch or knuckle)

½ onion

5 cl calvados

7 tbsp game cream sauce

 

Spaetzle dumplings

700 g spaetzle flour

6 eggs

1.5 tbsp milk

1.8 tbsp sparkling water

5 g salt

8 g aromatic seasoning

2 g white pepper

20 g butter

 

 

Brussels sprouts

600 g brussels sprouts (small)

1 onion

50 g bacon

20 g butter

5 tbsp vegetable stock

Pinch of salt and pepper

 

Red cabbage

1 red cabbage (small)

5 tbsp red wine vinegar

1 tbsp red wine

2 onions

1 apple, peeled

1 tbsp vegetable stock

50 g redcurrant jelly

30 g rice flour

Pinch of salt and pepper

 

Chestnuts

300 g frozen chestnuts

200 g sugar

1 tbsp vegetable stock

Pinch of nutmeg & cinnamon

 

Game cream sauce

6 tbsp meat glaze

2 cl port

2 cl cassis syrup

2 cl cognac

4 cl Appenzeller Alpenbitter

30 g redcurrant jelly

30 g brown roux

2 tbsp full cream

 

Preparing the spaetzle dumplings

Pour the spaetzle flour into a mixing bowl together with the salt, aromatic seasoning and pepper.

Add the eggs, milk and sparkling water and knead briefly.

Add salt to a saucepan of water and bring to the boil.

Press the dough through the spaetzle strainer into the boiling salted water.

Simmer the spaetzle until they float in the water, then leave to simmer for a further 1-2 minutes. Strain the spaetzle immediately and leave to cool.

Fry the spaetzle in a frying pan with butter until golden brown and season with salt and pepper before serving.

 

Preparing the brussels sprouts

Wash the brussels sprouts, then simmer in boiling water with a little added salt until tender (roughly 15 to 20 minutes). Dice the onions and cut the bacon into fine strips.

Fry the bacon and onions in a frying pan with butter.

Add the brussels sprouts and vegetable stock and swirl to glaze. Finally, season with salt and pepper.

 

Preparing the red cabbage

Cut the red cabbage into strips.

Slice the onion into thin strips and mix with the red cabbage.

Grate the apple and add to the mixture.

Pour the red wine vinegar and red wine over the ingredients and leave to marinate for 2 hours.

Put the marinated red cabbage in a saucepan and simmer until soft (about 30 minutes). Blend the rice flour with a little stock, add to the pan and bring to the boil again. Finally, season with salt, pepper and redcurrant jelly.

 

Preparing the chestnuts

First caramelise the sugar. Then add the chestnuts to the caramel, deglaze with vegetable stock and bring everything to the boil.

Season with cinnamon and nutmeg.

Leave to marinate for 4 hours (off the heat).

Before serving, slowly reheat on a low heat.

 

Preparing the game cream sauce

Bring the meat glaze to the boil.

Add the port, cassis syrup, cognac and Appenzeller and season with salt, pepper and redcurrant jelly.

Thicken with brown roux and bring to the boil again.

Finally, refine with cream.

 

Preparing the Venison goujon

First finely dice the onion.

Fry the meat until hot, add the onion and continue frying. Deglaze with calvados. Finally, add the sauce, bring to the boil once and serve immediately.

  

The Restaurant Hirschen, Sangernboden serves the Aglianico Pietralena DOC from Cantine Barone in Campania as the perfect complement to its venison goujon dish.

Our tasting note
The Aglianico grape, together with Nebbiolo and Sangiovese, are among the most very finest red-wine grapes in Italy. The Aglianico Pietralena has an intensive, ruby-red colour. It has a fruity nose of black cherries, blackberries as well as plums. Intense on the palate with flavours of rosemary, leather and myrtle, with a robust finish that lasts.

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