Gourmet Venison with Black Salsify and Potato Fans

Prepare for a gastronomic journey with this refined recipe for four, featuring tender venison with a pistachio crust, creamy black salsify, and crispy Hasselback potatoes. It’s the perfect centerpiece for an elegant dinner.

Ingredients for Four Servings

Main Dish:

• 600 g venison loin (trimmed)
• 600 g veal brisket
• 100 g pistachios (chopped)
• 1 egg yolk
• 100 g butter (room temperature)
• 50 g tomato paste
• 400 ml red wine (Zweigelt or Pinot Noir)
• 100 ml Good quality balsamic vinegar from Modena
• 30 g dark chocolate (80% or more)
• 1 L beef or veal stock
• 1 carrot
• 200 g celery root
• 1 yellow onion
• 100 g mushrooms
• 2 tbsp each: mustard seeds, coriander seeds, juniper berries, black pepper, allspice

Black Salsify Purée:

• 1.2 kg black salsify
• 300 ml heavy cream (36% fat)
• 300 ml milk
• 2 bay leaves
• Juniper berries
• 100 ml white wine (Riesling)

Hasselback Potatoes:

• 2 large starchy potatoes (e.g., baking potatoes)
• 100 g butter
• Fresh thyme

Preparation

1. The Veal Brisket Base Start by trimming the veal brisket, leaving the fat cap intact. Wash and dice the carrot, celery, and onion into 2 cm cubes—no need to peel. Clean the mushrooms with a dry cloth and leave them whole.

Grind the mustard seeds, coriander seeds, juniper berries, black pepper, and allspice in a mortar. Season the veal brisket with some of the spice mix and sea salt. Heat sunflower oil in a wide pot and sear the meat until browned, then remove it.

In the same pot, sauté the diced vegetables on high heat until dark brown. Add tomato paste and cook briefly. Deglaze with red wine and balsamic vinegar, reducing until nearly dry. Add the beef or veal stock, return the veal to the pot, and bring to a boil. Skim off any foam, then simmer on medium heat for 1–2 hours until tender. Remove the veal, strain the jus, and reduce to 200 ml. Finish with dark chocolate and cold butter for a glossy sauce.

2. The Pistachio Crust Blend room-temperature butter with egg yolk and stir in the chopped pistachios. Season with the spice mix and sea salt. Shape the mixture into a roll using plastic wrap and chill.

3. The Venison Loin Season the venison loin with the spice mix and sea salt, then sear it in a hot pan. Transfer to an oven preheated to 54°C (130°F) and cook for 45–60 minutes. Ten minutes before serving, baste with butter and fresh thyme. Slice the pistachio crust into rounds, lay them on the loin, and broil at 300°C (570°F) until golden. Carve just before serving.

4. Creamy Black Salsify Scrub the black salsify under running water using a steel wool pad. Peel and immediately immerse in a mixture of milk and water to prevent discoloration. Reserve the peels for chips.

Cook the peeled salsify in the milk-water mixture with bay leaves, juniper berries, sea salt, and white wine until tender. Slice into desired shapes. Simmer the trimmings with cream, season with sea salt, and blend into a silky purée, adding cold butter while blending for a perfect texture.

5. Hasselback Potatoes Peel and halve the potatoes. Trim the sides to create flat edges. Place skewers on either side of the potatoes and slice thinly (1–2 mm) without cutting through. Brush generously with butter and sprinkle with chopped thyme. Roast at 175°C (350°F) for 1 hour until golden and crispy.

Final Assembly

Plate the tender venison slices with a pistachio crust atop a drizzle of the rich, chocolate-enhanced jus. Add a dollop of black salsify purée and a few pieces of the cooked salsify. Nestle the golden Hasselback potatoes alongside, garnished with fresh thyme.

Chef’s Tip

This recipe shines when prepared as a team. Cooking together not only makes the process smoother but also enhances the joy of sharing this exquisite meal. Enjoy the artistry and flavors in every bite!

Bon Appétit!