[Shanghai] Stiller’s Cooking School – Venison

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Here’s the recipe for Venison Fillet with Juniper-Berry Sauce, Fig-Red Cabbage, and Brioche & Apple Souffle, the third dish we made at Stiller’s “Autumn Set Menu” cooking class. Juicy! Lovely with the accompanying fig-red cabbage. For details on the cooking class itself, click here.

Venison Fillet with Juniper-Berry Sauce, Fig-Red Cabbage, and Brioche & Apple Souffle

For the fig-red cabbage

• 1kg red cabbage, finely sliced
• 500ml red wine
• 50ml red wine vinegar
• 200g onions, finely sliced
• 50g butter
• 0.5l chicken stock
• juniper berries, cloves, bay leaves, black pepper
• 100g dry figs
• 200ml port wine

Soften sliced onions in butter. Add red cabbage with wine and fill up with chicken stock until almost covered.

Put spices in a “tea egg” and add to the cabbage. Cook for about one hour until the cabbage softens and liquid reduces. Season with salt and pepper.

Bring port wine to a boil and add dry figs. Let figs soak up the liquid and soften. When fits are soft, add to a blender and mix for a smooth puree. Add figs puree to red cabbage for seasoning.

For brioche & apple souffle:

• 300g brioche, diced
• 100g apple, peeled and finely diced
• 40g shallots, finely diced
• 80g bacon, finely diced
• 40g butter
• 150ml milk
• 3 eggs
• 4 egg whites, very stiff whipped
• parsley, salt, pepper

Sweat the bacon in a pan until crispy. Add butter and shallots and sweat until soft. Add to brioche and apple dice in a large bowl. Boil the milk and pour over bread. Add eggs and mix everything well. Cover with cling film and let rest for about 15~20 minutes.

Chop the parsley and add to the mix. Season with salt and pepper. Fold in stiff whipped egg white.

Heat the oven to 180C degrees and add a deep tray with water for a water bath. Fill the bread mix into buttered timbales and cook inside the water bath for 25 minutes.

Take out the cups after done and serve immediately.

For juniper-berry sauce:

• 50g shallots
• 20g juniper berries
• 50g dry porcini mushrooms, blended to powder
• 0.2l chicken stock
• 0.2l cream
• 4 apple & brioche souffle

Sweat sliced shallots in butter. Add cracked juniper berries, chicken stock, and cream. Bring to a boil and simmer for about 20 minutes. Season with salt, pepper, and dried porcini mushroom powder. Strain with a fine mashed sieve.

To serve:

• 2 venison fillets, 250~300g each
• 300g fig-red cabbage
• brioche & apple souffle
• juniper-berry sauce

Sear seasoned venison fillet in a hot pan in olive oil.

Cook in pre-heated 160C oven until desired doneness. Let the meat rest for a few minutes in order to enhance the quality. If you check the meat temperature with a digital thermometer, it should not be higher than 50C degrees for a medium.

Slice the venison fillet and arrange on a plate with brioche & apple souffle, red cabbage, and sauce.

For details on the cooking class itself, click here.