Recipes

600 g venison nut

250 g venison for the farce

4 tbsp cream

4 slices of Black Forest ham

2 gherkins

80 g pistachios

400 g choux pastry

100 g mashed potatoes

100 g ground nuts

½ bunch flat-leaf parsley

350 g wild mushrooms (e.g. chanterelles, button mushrooms, king oyster mushrooms)

2 onions

50 g bacon

100 ml cream

cornflour

1 medium-sized apple

4 tbsp rowanberry jam

80 g cranberries

350 ml gravy

100 ml red wine

salt, pepper

For the choux pastry:

125 ml water

75 g flour

1 pinch of salt

2 eggs

50 g butter

Cut the meat for the farce into small pieces, salt well, mix with 4 tablespoons of cream and puree. Cut the walnut into four pieces and platter. Cut the cucumber into strips, chop the pistachios and mix into the farce. Spread the mixture on the roulades, top with the ham and cucumber strips and roll up. Sear the roulade all over in a pan and then cook in the oven at 120°C until done.

For the choux pastry, bring the water, salt and butter to the boil. Add the sieved flour all at once and stir until the mixture separates from the bottom of the pan. Add one egg and, when this is completely mixed in, add the second. When the dough has a shiny surface, it is ready.

Mix the choux pastry mixture with the mashed potatoes, ground nuts and chopped parsley. To fry, spoon the mixture directly into the deep fryer preheated to 175°C. The crusts are ready when they are golden brown.

For the mushroom ragout, sauté the mushrooms in a pan with a little fat until the water has evaporated. Cut the onions and bacon into small cubes, add to the mushrooms and sauté briefly. Deglaze with cream and thicken with a little cornflour.

For the sauce, cut the onion and apple into small cubes. Sauté the onion and add the apple. Sweat the jam briefly, deglaze with red wine and top up with gravy. Arrange the roulade on the plate with the mushroom ragout, arrange the crusts and garnish with the sauce and herbs.

Recipe by Josef Fehrenbach, Waldhotel Fehrenbach, Hinterzarten