Name: Saddle of Venison with Crayfish, Kale, Pumpkin Cream, and Blueberry Chutney
Prep time: 60 min
Total time: 60 min
Yield: 4 Portionen
Ingredients: 1 x Saddle of venison; 1000 Gramm Crayfish; 500 Gramm Kale, fresh; 1 x Hokkaido pumpkin; 1 Schuss Cream; 1 x Chili pepper; 1 x Ginger root; 250 Gramm Blueberries; 1 x Onion; 3 Zweig Thyme; 1 Teelöffel Honey; 1 Schuss White wine; 1 Schuss Fruity vinegar, e.g. black cherry balsamic; 1 x Paprika powder

Cook Time

1 h

Servings

Difficulty

Hard

Prep Time

60 Min

Description

This dish is a true delight and perfect for special occasions! The tender saddle of venison, combined with juicy crayfish, hearty kale, creamy pumpkin cream, and fruity blueberry chutney, is a feast for the senses. I especially like to make this recipe in the fall when pumpkin and kale are in season. The preparation is a bit more involved, but the result is well worth it. An absolute highlight for any gourmet!

Ingredients (14 ingredients)

1 x Saddle of venison
1000 Gramm Crayfish
500 Gramm Kale, fresh
1 x Hokkaido pumpkin
1 Schuss Cream
1 x Chili pepper
1 x Ginger root
250 Gramm Blueberries
1 x Onion
3 Zweig Thyme
1 Teelöffel Honey
1 Schuss White wine
1 Schuss Fruity vinegar, e.g. black cherry balsamic
1 x Paprika powder

Preparation (6 steps)

Chop onion (Chutney)

Thermomix® Setting

3 sec/Speed 5

Peel and quarter an onion and place in the mixing bowl. Chop for 3 sec/speed 5. Scrape down the sides with the spatula.

Sauté onion (Chutney)

Thermomix® Setting

3 min/248°F/Speed 1 120

Add clarified butter to the onions in the mixing bowl and sauté for 3 min/120°C/speed 1.

180

Simmer blueberry chutney

Thermomix® Setting

15 min/212°F/Speed 1 100

Add blueberries, white wine, and fruity vinegar (e.g. black cherry balsamic) to the mixing bowl. Add thyme sprigs. Add 1 teaspoon of honey, salt, and pepper. Simmer for 15 min/100°C/speed 1 without the measuring cup until the desired consistency is reached.

900

Prepare kale

Wash the kale thoroughly, drain, and remove the stalk. Cut into bite-sized pieces. This step is done outside of the Thermomix®.

Prepare pumpkin

Core the Hokkaido pumpkin and cut into wedges. The pumpkin wedges are roasted on the grill outside of the Thermomix® and then cooked until soft.

Prepare pumpkin cream

Thermomix® Setting

30 sec/Speed 8

Place the cooked pumpkin wedges in the mixing bowl. Add cream, freshly grated ginger, a finely chopped chili pepper, salt, and sugar. Purée for 30 sec/speed 8. If necessary, scrape down the sides with the spatula and repeat.