Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Labneh
Saddle of venison
Meat
Jus
To serve
How it's done
Labneh
Place the yoghurt, dates and salt in a measuring cup, puree, pour into a sieve lined with a cheesecloth. Place the sieve over a bowl, cover and leave to drain in the fridge for approx. 8 hrs. or overnight.
Saddle of venison
Remove the meat from the fridge approx. 30 mins. prior to cooking.
Meat
Heat the oil in a frying pan. Season the meat, add, brown for approx. 7 mins. all over. Remove, cover the meat with foil, leave to rest for a short time.
Jus
Pour the wine into the same pan, loosen any bits that have stuck to the bottom, reduce almost completely. Add the stock, mix, pour in the water, bring to the boil. Pour the sauce into a measuring cup, add the blackberries and butter, puree. Add the thyme, season.
To serve
Stir the labneh until smooth, plate up. Carve the venison fillets, serve with the blackberry jus, top with the blackberries. Sprinkle with the thyme leaves and fleur de sel.
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