Preparation of saddle of venison:

• Remove the loins from the bones, remove the tendons and silverskin and marinate in the almond oil. Keep cool.

Preparation of venison sauce:

• Brown the bones and meat trimmings with the leftover bacon in oil in a large pan. First add the onion, then the carrot and celery pieces and fry. Pour off the excess oil, add the tomatoes and sauté for a while. Deglaze three times with red wine, port, cassis and blackberry vinegar and reduce each time. Pour in the game or veal stock and simmer for 3 hours. Regularly skim off the foam and the fat that rises to the top.
• 15 minutes before the end of the cooking time, add the spices, herbs, soaked mushrooms and mushroom water. Strain through a large, fine sieve and then reduce over a high heat. When the flavor is intense enough, season with salt and pepper and boil down the cornstarch mixed in a little water and strain again through a fine sieve.

Preparation of red wine malt ice cream:

• Reduce the red wine and port and season to taste with the malt powder and apple balsamic vinegar. Should have a honey-like consistency when warm.

Preparation Roasted Jerusalem artichoke cream:

• Caramelize the sugar in a pan, dice the Jerusalem artichokes and add to the pan, cook briefly and then deglaze with water. Cover and steam until soft. Finely puree with the cream in a cutter or with a hand blender. Season to taste with salt and apple cider vinegar.

Preparation Braised Jerusalem artichokes:

• Bake the Jerusalem artichokes at 160 °C for 45 minutes. Leave to cool, cut in half and scrape out the flesh with a spoon. Mix these pieces with the chopped parsley and the toasted bacon.
• First dry the hollowed-out shells in the residual heat of the oven and deep-fry at 190 °C until crispy.

Preparation of chanterelles:

• Brown the shallots in butter, add the chanterelles, season with salt and pepper, sauté briefly and sprinkle with chopped parsley.

Completion:

• Keep the Jerusalem artichokes and chanterelles warm, bring the sauce to the boil, stir in the cold butter flakes to thicken and remove from the heat.
• Meanwhile, season the saddle of venison with salt and pepper and quickly fry in hot oil in a pan. Cook in the oven at 160 °C for 8 minutes. Heat the garlic, lemon thyme and sage in butter in a frying pan and brown the squares all over. Place on a preheated plate, pour over the butter, cover with aluminum foil and leave to rest for a further 5 minutes.
• Portion the pieces of meat, brush with the malt glaze and sprinkle with lemon thyme leaves, fleur de sel and finely grated smoked almonds.
• Serve with the garnishes, pour over the sauce and finish with the crispy Jerusalem artichoke shells.