Preparation

For the jus cut celery, carrots and shallots with skin into large pieces. Heat rapeseed oil in a pot and fry vegetables for 2-3 minutes.

Deglaze with Underberg (and red wine) and add broth. Add thyme, orange zest, the clove, cinnamon and bay leaf and cook over medium heat without lid for about 30-45 minutes.

Pass everything through a fine sieve. Bring to the boil again in a small pot and if necessary mix up with starch. Dissolve a teaspoon of starch in 50ml of cold water, stir into the sauce, bring to the boil strongly once and reduce over medium heat for 5-6 minutes.

For the celery puree, peel celery and potatoes and cut into small pieces. Put them in a pot and cover with water. Bring to the boil, salt and cook over medium heat. Simmer for 15-20 minutes.

Pour off water, add cream and nutmeg and work everything into a fine puree with a masher. Season to taste with salt and pepper.

For the bacon beans clean string beans and cook in boiling salted water for 2-3 minutes. Prepare ice water and cool the beans in it.

Wrap 6 beans each with some bacon in the middle. Melt the clarified butter in a pan and fry bean packets at medium heat for 7-8 minutes. Season with salt and pepper.

Preheat oven to 100 degrees top and bottom heat.

For the venison fillet heat clarified butter in a pan and fry the fillet in the whole on all sides for 1-2 minutes each.

Then cook the meat in a hot oven on a grill until it reaches a core temperature of 55-60 degree to serve it medium.

Let it rest for 5 minutes before cutting. Cut the fillet into pieces of equal size, season with salt and pepper and serve with celery puree, Underberg -Jus and bacon beans.