Deer Shoulder Cooked in a Freezer Bag with Celery Pancake and Glazed Plums

260 min, elaborately prepare bay leaf, juniper, pepper and thyme to a spice mixture, finally complete with olive oil and port wine in the mortar. Put this mixture into the freezer bag form, then add the shoulder of venison and massage the meat well from the outside with your hands. Then close the bag tightly without air (vacuum packing would be ideal) and cook in a saucepan in a water bath at 80 °C for 4 to 5 hours.

For the pancakes:

Mix the milk with the yolks. Add the liquid butter and fold in the flour. Whip the egg whites to egg whites and fold in. Rest the dough a little. In a pancake pan, foam the clarified butter, pour a little dough mixture with a ladle. After a short time, turn to the other side and bake until golden on both sides.

For the celery puree:

Bring a saucepan with 1 liter of water and ½ liter of milk to a boil and season with all the aromatics that come with it. Soften the celery cut into small pieces on the spot, then squeeze them in a kitchen towel. In a prepared dish, with a hand mixer and the addition of cold butter, finely grind the celery. Season with pepper, cayenne, salt and a pinch of nutmeg.

For the glazed plums:

Caramelize the sugar a tiny bit in a frying pan with the butter, and lightly saute the plums in it. Flambé with cinnamon and plum water.

Take the shoulder of venison out of the plastic bag and cut into portions.

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