Poached Venison Calf with Turnip, Beet and Celery

A delicious recipe for all strawberry lovers!

1. for the choux pastry bring 70 ml water, 50 g butter and a little salt together to a boil. Mix in 100 g sifted flour and stir with a wooden spoon until it comes off the bottom of the pot as a dumpling. Transfer to a large enough bowl and fold in the eggs one at a time.

2. clean the celery and roughly dice it. Blanch in salted water for 10 min until tender. Drain in a sieve. Boil 100 ml of whipping cream in a saucepan. Add the celery pieces and make 5 min until the whipping cream is completely reduced. Season with salt and pepper and grind coarsely with a hand blender. Cool down.

Remove the peel from the turnips and blanch them in salted water for 10 minutes. Pour through a sieve, reserving 100 ml of the blanching water.

For the poaching stock, bring the game stock to a boil with half of the juniper berries and half of the thyme, then simmer for 10 minutes.

Crush the remaining juniper berries. Season the meat with salt, pepper and the crushed juniper berries. Top with 2 thyme sprigs and tie like a roulade. Tie to a wooden spoon. Bring the stock to a boil again. Hang the meat so that it does not touch the bottom. Cook for about 30-40 min at low temperature, making sure that the stock does not bubble.

6. In the meantime, heat oil in a small saucepan to 180-200°C. Mix the choux pastry with

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