You will need
Saddle of venison 1.5kg, on the bone
Carrot 1, peeled and finely diced
Onion 1, peeled and finely diced
Turnip 1, small, peeled and finely diced
Thyme 1 bunch
Rosemary 1 bunch
Blackberries 1 punnet
Garlic 1 head
Brown stock 1 pint
Puff pastry 170g
Salt and pepper to season
Red wine 375ml
Unsalted butter 30g, diced into small squares
- Remove the venison from the bone and carefully trim the saddle of any sinew or fat – make sure to save the trimmings, and put the saddle aside. Using a teaspoon, scrape the carcase and add the extra meat to the trimmings, then chop all of the trimmings into small pieces.
- Heat a little oil in a large pan until smoking hot. Fry the meat, colouring all over, then add the vegetables for a few minutes before adding the wine.
- Reduce until the pan is almost dry, then cover the meat with brown stock and season. Cook on a gentle heat for about 10 minutes, ensuring the meat is always covered in liquid. Once the meat becomes tender, reduce the liquid to a sauce consistency and leave to cool.
- Roll the puff pastry to a 5mm thickness and cut out 4 large circles around 80mm. Brush the circles with beaten egg.
- When the meat mixture is cool, place a large tablespoon in the centre of the pastry. Fold the circles over and press firmly to ensure they are sealed. Refrigerate until firm then brush the outside with beaten egg. Cook the bridies for 12 minutes or until golden brown at 200°C.
- Heat a frying pan with oil until smoking hot. Dry the saddle of venison thoroughly and then season well. Fry on all sides, ensuring a nice even colouring, remove the meat from the pan and add the two bunches of herbs.
- Add the diced butter. When the butter starts foaming place the meat back on top. Reduce the temperature slightly and start basting the meat with the butter. Cook on all sides for 2-3 minutes basting constantly.
- When ready, remove the meat from the pan and allow to rest for at least 10 minutes. Pour most the butter over the meat and discard the herbs.
- With just a trace of butter left in the pan add the blackberries and gently cook until they start to break down. Add the remainder of the brown stock and gently simmer until it reaches a sauce consistency.
Chef’s tip: ‘At St Moritz, I would serve the venison and bridie with a puree of white onions and a fricassee of local wild mushrooms. The dish really lends itself to root vegetables and a nice smooth potato puree,’ says David.
Find more dishes from St Moritz’ winter menu here.