Serves 10 as a starter

1 l clear venison stock

200 g kudu meat, cubed and poached until pink

75 g kudu, slightly smoked

75 g veal liver, poached until pink

100 ml venison stock reduction (see below)

3 gelatine leaves

150 ml cream, lightly whipped

Prepare a clear stock of venison bones, water and root vegetables. Let it simmer for about one-and-a-half hours and strain. Bring the stock to as temperature of 65°C; poach both the kudu meat and the veal liver quickly, retaining a pink colour inside. This is very important to have a smooth mousse as a result. Let the meat cool off and use 150 ml of the stock plus the remaining ingredients to get the reduction started.

In the blender, mix the meat and the reduction until smooth and pass through a rim sieve.

Soak the gelatine leaves in iced water for 10 minutes and dissolve on the side of the stove, adding a little white port. Make sure the gelatine doesn't get to much heat. Add gelatine to the mousse base and cool in the fridge until it starts to set. Fold in the lightly whipped cream, cover with clingfilm and let it set in the fridge overnight.


150 ml venison stock

1 tot white port

1 tot medium-cream sherry

1 tot brandy

Bouquet garni of sage, oregano, peppercorns, allspice, juniper berries and a bay leaf

Reduce to 100 ml of liquid.

Aubergine and grapefruit confit

4 pink grapefruits, segmented, juice retained

2 aubergines, peeled and cut in small cubes

1 sprig lavender

50 ml sugar

100 ml sweet wine

2 tablespoons sea salt

1 tablespoon corn flour

Peel grapefruits, removing all the white pith in the process. Cut the segments out and squeeze the remaining juice over them. Peel the aubergines and cut into one-centimetre cubes; add the sea salt and lemon juice to macerate. Leave for 15 minutes, rinse in cold water and dry. Place the sugar in a pot, add a little water and cook to a light caramel without colour. Add the grapefruit juice (retaining the segments), boil and bind with the corn flour; infuse with the lavender. Now simmer the aubergine cubes in the stock until soft - leave to cool, add the segments and plate.

To serve

Garnish with garden cress, a potato chip and red cabbage salad.

 - Harald Bresselschmidt, Aubergine Restaurant