Name: Roulade of Saddle of Venison in Spice Crêpe with Pickled Cherries
Total time: 45 min

Have fun preparing this mushroom dish!

Put port and liqueur wine in a saucepan and boil until half. Add cherry juice and spices and simmer gently for another 15 minutes. Mix cornstarch with 1 tbsp water, add and thicken the gravy with it. Pass everything through a sieve and add the cherries. Then put the whole thing to cool.

For the crêpe, mix water, flour, milk, eggs, egg yolks and brown butter until smooth. Season with a pinch of lemon zest, salt, pepper, allspice (new spice) and juniper berry. Cover with cling film and let rest for an hour. Now finish baking a thin crêpe in a large frying pan with 1 tbsp butter (so that later a rectangle of 20×25 cm can be cut out of it).

Clean the mushrooms, cut into cubes and fry briefly in a hot frying pan with olive oil. Remove the saddle of venison, cut into pieces and season with salt and pepper. Score the saddle of venison, fill it with mushrooms, roll it up, put it on a plate and let it cool down. Cut the veal into cubes and mix with whipping cream, a pinch of salt, pepper and nutmeg in a hand mixer. Season with port wine, cognac, juniper berry and lime zest.

Cut a rectangle of 20×25 cm from the crêpe and spread it with the farce to a height of about 1 cm. Place the seasoned venison loin on top and roll it up evenly. Place this roll on a buttered

Roulade of Saddle of Venison in Spice Crêpe with Pickled Cherries

For the pickled cherries:

For the crêpe:

For the venison loin:

For the celery vegetables:

For the game stock:

Instructions:

Related Recipes: