Alpenwild Hirschfilet mit Preiselbeer-Portwein-Reduktion, Haselnuss-Spätzle und Geräuchertem Selleriepüree

Pat the venison loin dry with paper towels. Season generously with sea salt and black pepper. Allow to sit at room temperature for 20 minutes.

For the Preiselbeer-Portwein-Reduktion (Lingonberry-Port Reduction): In a medium saucepan, melt 1 tablespoon of butter over medium heat. Add diced shallots and sauté until translucent, about 5 minutes. Add minced garlic and cook for another minute until fragrant. Pour in the red wine and port, bringing to a simmer. Reduce by half, scraping any browned bits from the bottom of the pan.

Add the venison stock, fresh lingonberries, thyme sprigs, and bay leaf to the saucepan. Bring to a gentle simmer and reduce by about one-third, until the sauce thickens slightly and coats the back of a spoon. Strain the sauce through a fine-mesh sieve into a clean saucepan, pressing on the solids to extract all liquid. Discard solids. Keep the sauce warm over low heat.

For the Geräuchertem Selleriepüree (Smoked Celeriac Puree): Place the cubed celeriac in a saucepan and cover with cold, salted water. Bring to a boil and cook until very tender, about 15-20 minutes. Drain thoroughly.

Transfer the cooked celeriac to a food processor or use an immersion blender. Add the heavy cream, 1 tablespoon of butter, smoked paprika, salt, and white pepper. Blend until perfectly smooth and creamy. Adjust seasoning to taste. Keep warm.

For the Haselnuss-Spätzle (Hazelnut Spätzle): In a large bowl, whisk together the flour, eggs, milk, nutmeg, and a pinch of salt until a smooth, thick batter forms. Stir in the finely ground toasted hazelnuts.

Bring a large pot of salted water to a rolling boil. Using a Spätzle maker, colander with large holes, or the back of a knife against a cutting board, press or scrape the batter directly into the boiling water. Cook the Spätzle in batches until they float to the surface, about 2-3 minutes. Remove with a slotted spoon and transfer to an ice bath to stop cooking, then drain well. Alternatively, you can skip the ice bath and directly sauté them.

In a large skillet, melt the remaining 1 tablespoon of butter over medium-high heat. Add the cooked Spätzle and sauté until lightly golden and heated through. Season with a pinch of salt.

Cook the venison: Heat the olive oil in a heavy-bottomed skillet (preferably cast iron) over medium-high heat until shimmering. Add the venison loin and sear for 3-4 minutes per side for medium-rare, or until it reaches your desired doneness (internal temperature 54-57°C for medium-rare). Add the remaining 1 tablespoon of butter to the pan during the last minute of cooking, basting the venison with the melted butter.

Remove the venison from the skillet and let it rest on a cutting board, loosely tented with foil, for 5-7 minutes. This allows the juices to redistribute, ensuring a tender and moist result.

To serve: Slice the rested venison loin into thick medallions. Ladle a generous pool of smoked celeriac puree onto each plate. Arrange the hazelnut Spätzle alongside. Place the venison medallions artfully on top of the puree. Spoon the warm Preiselbeer-Portwein-Reduktion over the venison. Garnish with fresh thyme sprigs and a few fresh lingonberries. Serve immediately.