Roast saddle of venison

Serves 4

Roast saddle of venison
320 g prepared saddle of venison
Season the saddle of venison with salt and pepper, sear and put into a preheated oven at 120°C until the core temperature of the meat reaches 50°C. Then take out of the oven and leave to rest.
Heat the meat in a pan with butter before serving.
150 g porcini
Slice the porcini, fry in butter until golden brown and season with salt.

Brussel sprouts
Remove the outer leaves. Briefly sweat the sprouts in butter then season with salt and nutmeg.

Pureed celeriac
200 g peeled, diced celeriac
50 g butter
50 g crème fraiche
5 cl white wine
Lemon, salt and cayenne pepper
2 tbsp whipped cream
Cook the celeriac with butter, add the white wine, herbs and crème fraiche. Cook until soft, mix and sieve.
Before serving stir in the whipped cream.

Squash cannelloni
Roast 250 g squash covered in an oven at 200°C until soft. Mix 1 tablespoon of marmalade with 20 g caramelised butter. Cut four 2 mm slices from the squash, fill with the rest of the bulk of the squash and roll up. Heat the cannelloni in the oven at 120°C.