Game Mousse with Cranberry and Apple Ragout

Preparation

1. For the mousse: sear the venison in hot fat and mince finely.
2. Add the bacon to the venison, mix well and freeze for 10 minutes.
3. Remove from the freezer, add the curing salt, salt, pepper, juniper berries and thyme and briefly mix together in a cutter.
4. Push through a fine sieve and whisk smooth over crushed ice.
5. Carefully fold in the game glacé, brandy and port and chill.
6. Lightly whip the cold QimiQ Whip until completely smooth, ensuring that the entire mixture is incorporated (especially from bottom and sides of bowl).
7. Add the game mixture and continue to whip until the required volume has been achieved. Allow to chill for approx. 4 hours.
8. For the ragout: bring the sliced apple, white wine, calvados, sugar, lemon juice, cinnamon and cloves to the boil and bind with the corn flour. Allow to cool and blend.
9. Form small dumplings out of the game mousse and serve with the apple ragout and lambs lettuce marinated with a raspberry and walnut dressing.