Venison loin wrapped in a herb and nut crust, accompanied by a Zweigelt wine sauce, poppy seed noodles, and red wine cherries
Recipe for Four People
Venison Loin:
- 500 g venison loin from Almtaler Wild
- 70 g Dijon mustard
- Salt, pepper
- 50 g nuts
- Rosemary, thyme, chives, parsley
Zweigelt Sauce:
- About 200 g wild meat trimmings
- 1 liter game stock or beef broth
- ½ liter Zweigelt wine
- 150 g root vegetables (celery, carrots, onion)
- 30 g tomato paste
- A bay leaf, juniper berries, rosemary, thyme
- Cornstarch for thickening
Poppy Seed Noodles:
- 500 g floury potatoes
- 200 g fine flour
- 30 g poppy seeds
- 40 g wheat semolina
- 50 g melted butter
- Salt, nutmeg
Red Wine Cherries:
- 100 g preserved sour cherries
- 50 g granulated sugar
- ½ liter red wine
- Cinnamon stick
Instructions:
- Venison Loin: Clean the venison loin and season it with Dijon mustard and pepper. Sear in a hot pan with clarified butter, add rosemary sprigs, and roast in the oven at 140°C until the core temperature reaches 54°C. Let it rest wrapped in foil for 10 minutes.
- Zweigelt Sauce: Sear the meat trimmings in oil, add the root vegetables, and roast together. Stir in the tomato paste and deglaze with some Zweigelt wine. Add the spices, pour in the remaining wine and game stock, and reduce for 2–3 hours. Strain the sauce, season to taste, and thicken with cornstarch.
- Poppy Seed Noodles: Press cooked potatoes through a potato ricer and combine with the remaining ingredients to form a dough. Dust the work surface with flour, shape the dough into a 1 cm thick roll, and cut into 2 cm pieces. Roll each piece into small cylinders with pointed ends using floured hands.
- Boil the noodles in salted water, cook until they rise to the surface, then drain. Heat butter in a non-stick pan, toss the noodles until lightly browned, and season with salt.
- Red Wine Cherries: Caramelize granulated sugar in a saucepan and deglaze with red wine. Add the cinnamon stick and reduce the sauce. Stir in the cherries and let cool.
- Garnish with herb bouquets and baked porcini mushrooms.
