Venison fillet in vanilla with talers of chanterelle dumpling on blueberry sauce.

Preparation

1. Debone the saddle of venison (or have the butcher do it – but then have him give you the bones). Beat bones into several small pieces with a hatchet or sharp knife. Preheat the oven to 250°C, put the bones in the oven for 20 minutes until they are dark brown
2. Heat 2 tablespoons of butter in a large frying pan and let it foam up, cut open 2 cm of a vanilla pod and add the whole pod with contents to the butter. Pepper the pieces of meat all around and put them into the foamed and nut-brown butter, sear all around. When the meat is brown all over, place the meat in the butter in the oven preheated to 100°C. After 30 minutes, remove, carefully salt and cover.After the time in the stove, cover the pieces of meat with tin foil and let them rest.
3. For the blueberry sauce, melt 2 tablespoons of butter in a saucepan, add a touch of powdered sugar and let it caramelize. Clean the root vegetables, peel the shallot – chop everything finely. Add everything to the pot and sauté. Add the browned bones. Pour on a little red wine, let it boil down. Slowly infuse several times, boiling down for about 5 minutes each time. Only when a solid base sauce has formed, pour in enough broth and wine to cover the bones, add the blueberry syrup and half the spices (bay leaf, juniper berries, peppercorns) and simmer for at least 2 hours. After two hours, strain the sauce and add the same spices again. Simmer for another 30 minutes. Pour through a fine cloth, chill and then completely remove the fine layer of fat.
4. Heat the sauce, thicken with cornstarch mixed in water, add the blueberries to the sauce. Do not cook anymore.
5. For the chanterelle dumplings, finely grind the dried chanterelles. Heat the milk and pour the hot milk over the powder. Cut the toast into small cubes. Peel and finely chop one shallot. Sauté briefly in butter together with 2 tablespoons finely chopped parsley until translucent, pour over toast. Beat 2 eggs over it, pour the still hot chanterelle milk over it, stir everything carefully, bind with breadcrumbs if necessary. Divide the dough in two and wrap each in cling film as a kind of sausage. Hold the packages vertically and tap briefly on top to avoid air holes. Then wrap the two packets very tightly in two layers of tin foil and place in boiling hot water. Do not cook! There they need to lie for at least 20 minutes, but can remain in the water for several hours and be well prepared in this way.
6. Blanch sugar snap peas briefly in hot water and toss in melted butter before serving. Season to taste with salt and pepper.
7. Serving: Cut the saddle of venison into medallions, drizzle with the vanilla butter and arrange on preheated plates. Garnish with the blueberry sauce. Slice the dumplings and serve with them.