Kauner deer boxelen with kohlrabi and raspberry-rhubarb
Recipe by Christoph Gschwendner
Ingredients:
1 pair of firm deer boxelen
1 head of cauliflower
2 pieces of kohlrabi
100g mountain cheese
150g butter
200g rhubarb
100g pulp of raspberries
50g butter
50g sugar
Spices: Sea salt, pepper, lemon, olive oil, sugar, cress
Process
Divide the cauliflower into roses, cold feed and blanch 2 times, dress with a small part of the butter and stew until soft in itself.Blend the braised cauliflower with the mountain cheese in a thermal blender at 100°C until creamy, season with sea salt, pepper and lemon juice. Peel the kohlrabi, cut into very thin slices and fill with part of the puree.Caramelize the sugar, bind with the butter, add the peeled rhubarb cut into even pieces and boil down briefly with the raspberry pulp. Cut the venison boxelen into thin, diagonal slices. Brush the cauliflower and kohlrabi pockets with olive oil and sprinkle with a little sea salt. Arrange the pouches, the sliced boxelen, the remaining cauliflower puree and the rhubarb, garnish with cress. Affila cress and red shiso cress are best.