9. 3. 2020 Venison loin with sweet potato puree

Bone the back of the deer, pour the oil into the pot and fry the bones from the back. Remove the bones, add the root vegetables, onion and leave to caramelize. Add the purée, red wine to the roasted vegetables and let it boil until it forms a thick liquid. Add the roasted bones, herbs and cover with water.When the bones and vegetables are cooked, strain the sauce through a kitchen towel. Whisk the sauce with the butter and season with rosehip jam, salt and black pepper.

Boil the cleaned sweet potatoes in the broth with saffron. Drain the cooked sweet potatoes through a sieve and put them in a blender. Beat with butter until a smooth creamy puree is formed.

Season the boneless venison back with salt and pepper. Fry in a pan on both sides for about 3 minutes and can be served.