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Wine to accompany the meal Saddle of venison wrapped in herbs with celeriac puree and Barolo wine pairing

Saddle of venison wrapped in herbs with celeriac puree & red wine shallots

Tender saddle of venison fillet, coated in fresh herbs, meets creamy celeriac puree and aromatic red wine shallots. This fine game dish combines earthy depth, fresh herbs and a velvety texture - an elegant main course for festive occasions and autumn evenings with friends.
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Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Course Main course
Cuisine French, Italian
Servings 2 Servings
Calories 720 kcal

Cooking utensils

  • 1 Oven
  • 1 Frying pan
  • 1 Pot
  • 1 Cutting board
  • 1 Kitchen knife
  • 1 Blender or mixer
  • 1 mixing bowl
  • 1 Pan for shallots

Ingredients
  

Saddle of venison & herb coat

  • 400 g Fillet of saddle of venison
  • 1 teaspoon each of chopped rosemary Thyme, parsley
  • 1 Garlic clove finely chopped
  • 1 1 tbsp olive oil
  • Salt & pepper

Celery puree

  • 300 g Celeriac
  • 100 ml Cream or milk
  • 1 Tbsp butter
  • a pinch of nutmeg
  • Salt & pepper

Red wine shallots

  • 3 Shallots
  • 100 ml Red wine
  • 1 Tbsp butter
  • ½ tsp sugar
  • Salt

Preparation
 

Preparation

  • Parry the saddle of venison and season with salt and pepper.
  • Finely chop the herbs and garlic and mix with the olive oil.
  • Peel and dice the celery.
  • Peel and halve the shallots.

Preparing saddle of venison

  • Spread the herb oil over the meat and press down lightly.
  • Preheat the oven to 160 °C fan.
  • Fry in a hot pan for 2 minutes on each side.
  • Cook in the oven for 12-15 minutes until pink (core temperature approx. 58 °C).
  • Leave to rest briefly and cut into slices.

Celery puree

  • Boil the celeriac in salted water until soft (15 minutes).
  • Puree with cream and butter, season with nutmeg, salt and pepper.

Red wine shallots

  • Sauté the shallots in butter, add the sugar and caramelize.
  • Deglaze with red wine and reduce to a syrupy consistency.
  • Season to taste with salt.

Sideboards

  • Place the celeriac puree in the middle of the plate.
  • Place the venison slices on top and garnish with red wine shallots and herbs.

Recommended sides:

  • Steamed root vegetables
  • Potato gratin
  • Brussels sprouts

Nutritional values per portion

Calories: 720kcalCarbohydrates: 18gProtein: 55gFat: 45g
Keyword Autumn, Celery puree, Game, Herbs, Red wine shallots
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