Venison with sour cherry and pepper syrup

Cinnamon skewers of venison with sour cherry and pepper syrup and parsnip and celery cream

Ingredients · Servings 4

Method · 45 min

Peel and roughly chop the celery and parsnips. Bring the stock to a boil in a small saucepan, add the vegetables, cover, and simmer for about 20 minutes, or until tender. Remove the vegetables with a slotted spoon and purée them in a food processor with 100g of butter and about 3-4 tablespoons of the cooking stock until very smooth. Season with salt and keep warm.
Cut the venison into approximately 3 cm cubes. Halve the cinnamon sticks lengthwise and trim one end to a point. Thread two meat cubes onto each skewer.
Preheat oven to 120 degrees Celsius. Heat clarified butter in a wide pan. Brown the venison skewers on all sides in the pan along with crushed juniper berries. Season with salt.
Remove the skewers from the pan and finish cooking them in the oven for about 10 minutes.
Melt the sugar in the pan drippings. Then deglaze with port wine and balsamic vinegar. Add cherry juice, pink peppercorns, and sour cherries, and reduce by two-thirds.
Arrange two skewers of celery and parsnip cream on each plate. Stir the remaining 25g of butter into the reduced, slightly thickened syrup and drizzle over the skewers. Finally, sprinkle with crumbled pink peppercorns and thyme leaves, if desired.

For 4 people