South German (Swabian) Saddle of Venison with Blossom Salt

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.

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• 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.

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• 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.