VenisonWild Recipes

South German (Swabian) Saddle of Venison with Blossom Salt

Latest posts by JP Yampey (see all)
5.0 from 1 vote

June is now upon us, and here in Germany Instagram and the various chat platforms are full of posts from Jägers (hunters) harvesting rehbock (roe buck) throughout May. I have had a couple of close calls in the Black Forest but have been a bit unlucky so far. Hopefully, my luck will improve as we get closer to the rut in July. Following last month’s article on roe deer, this month we bring you a recipe from southwest Germany with traditional elements and, more specifically, a Swabian specialty.

Chef Timo Böckle from the Reussenstein Restaurant, who specializes in Swabian fine dining, is sharing his recipe for “Rehrücken mit Blütensalz” or “Saddle of Venison with Blossom Salt.” This dish is prepared with a roe deer loin and served on top of flädle. Roe deer is not a very gamey meat, especially when treated properly, and can be easily substituted with white tail loin cut to the same size. Flädle is a traditional Swabian savory pancake similar to crepes and is often served in strips in soup called Flädlessuppe. Here the flädle will serve to hold the sauce and the venison loin. 

Servings: 4

Preparation time: 45 minutes

Difficulty level: light

Looking for more venison recipes? Why not try out this Gochujang Venison Steak and Broccoli?


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South German (Swabian) Saddle of Venison with Blossom Salt

Recipe by JP Yampey
5.0 from 1 vote
Course: Venison, Wild RecipesCuisine: German, Swabian
Servings

4

servings
Prep time

30

minutes
Cooking time

30

minutes
Cook Mode

Keep the screen of your device on

Ingredients

  • For the parsley flädle
  • Half bunch parsley

  • 13.5 ounces (400ml) milk

  • 3 eggs (size M)

  • 0.44 lbs (200 grams) of flour

  • 1 tsp salt

  • 4 tbsp canola oil

  • For the venison loin
  • 1.3 lbs (600 grams) saddle of venison, deboned

  • 2 tbsp clarified butter or ghee

  • 4 tbsp sea salt

  • Pepper (to taste)

  • 1 tbsp dried marigolds

  • 1 tbsp violet blossoms, dried

  • 1 tbsp dried rose petals

  • Aside from that
  • 6.76 ounces (200 ml) bratensoße (wild game gravy but beef gravy can be substituted)

Preparation

  • For the Flädle, rinse the parsley, shake dry and finely chop or chop.
  • Put the parsley and milk in a tall blender jug ​​and blend with a hand blender until the milk turns a bright green color. If you don’t have a hand blender you can use a regular blender but on a lower setting.
  • Beat the eggs and add to the milk mix, blend in briefly.
  • Sift in the flour, add salt and briefly mix everything in with the hand blender. Let the dough swell briefly.
  • Meanwhile, preheat the oven to 250 F (120 C) degrees on convection.
  • Remove any remaining silver skin from the saddle of venison. Pat meat dry.
  • Heat clarified butter in an ovenproof pan. Briefly sear the saddle of venison all over. Then put the meat in the pan in the hot oven without seasoning.
  • Cook saddle of venison up to an internal temperature of 133 F (56 C) degrees (check with a roast/cooking thermometer).
  • For the Flädle, heat some vegetable oil in a pan. Pour in about 1 small ladle of pancake dough and cook until golden brown on both sides. Cover and keep warm. Use the rest of the dough and oil to make more pancakes.
  • Put the sea salt and flowers in a mortar and grind until you have a fine flower salt.
  • Take the saddle of venison out of the oven and rub all over with the blossom salt.
  • Cover and let the meat rest for about 3 minutes (resting phase) until the salt is slightly moist.
  • Heat the gravy.
  • To plate, place the flädle in a deep plate with a wide rim. Slightly bunch the flädle and ladel some of the bratensoße on top. If you really want to impress your significant other or guests, take some of the petals from each flower and place them on a plate like you are trying to recreate the Romanian flag. Lightly place the venison on the petals, then lift straight up, flip, and do the same to the reverse side. Place the venison on top of the flädle and bratensoße and serve.
  • Tip: The flower salt can be filled into small preserving jars and packed as a “gift from the kitchen.” After production, please store in a dark place at room temperature and protect from moisture.

Notes

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JP Yampey

JP Yampey, also known as "Hunting Muscle" on social media, is a hunter and bodybuilder exploring the European hunting scene and game food culture. He spends his time in Stuttgart, Germany, and the Schwarzwald (Black Forest). When not in the forest or in the gym, he can be found cooking, doing great things with meat, traveling, writing code or science fiction.

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