Saddle of venison Thermomix-style
Main course
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Cook Time
2 h
Servings
6
Difficulty
Medium
Prep Time
60 Min
Description
This saddle of venison, prepared with the Thermomix®, is a festive main course for special occasions. The tender game meat is braised in a rich sauce of red wine, game stock and vegetables. The preparation takes about 2 hours and yields 6 servings. Ideal for a festive Christmas dinner or a special birthday.
Ingredients (15 ingredients)
-
1 Stück Saddle of venison (approx. 1.5 kg)
-
200 g Celery
-
200 g Carrots
-
200 g Onions
-
100 g Leek
-
4 EL Oil
-
10 Stück Juniper berries
-
1 TL Peppercorns
-
200 ml Red wine
-
500 ml Game stock
-
100 ml Cream
-
1 EL Cornstarch
-
nach Geschmack Salt
-
nach Geschmack Pepper
-
Gravy thickener
Preparation (12 steps)
Prepare vegetables
Peel the celery and roughly dice. Peel the carrots and cut into slices. Peel and quarter the onions. Clean the leek and cut into rings. Have juniper berries and peppercorns ready.
Chop vegetables
Put 200g celery, 200g carrots and 200g onions into the mixing bowl and chop for 5 sec./speed 5.
Sauté vegetables
Add 4 tbsp oil to the chopped vegetables in the mixing bowl and sauté for 3 min./120°C/speed 1.
Add remaining vegetables and spices
Add 100g leek, 10 juniper berries and 1 tsp peppercorns to the vegetables in the mixing bowl and sauté for 2 min./100°C/speed 1 with reverse rotation.
Deglaze with red wine
Add 200 ml red wine to the vegetables in the mixing bowl and let it reduce for 5 min./100°C/speed 1 without a measuring cup.
Add game stock and simmer
Add 500 ml game stock to the vegetables in the mixing bowl and simmer for 20 min./100°C/speed 1.
Sear meat
Sear the saddle of venison in a separate pan with a little oil on all sides.
Add meat to the sauce
Add the seared saddle of venison to the sauce in the mixing bowl and simmer for another 30 min./100°C/speed 1 with reverse rotation.
Strain sauce
Remove the saddle of venison from the mixing bowl and keep warm. Pass the sauce through a sieve, pressing the vegetables well.
Refine sauce
Pour the strained sauce back into the mixing bowl. Add 100 ml cream and 1 tbsp cornstarch mixed with 2 tbsp cold water to the mixing bowl and simmer for 5 min./90°C/speed 2.
Season sauce
Season the sauce with salt and pepper. If necessary, thicken with a little gravy thickener.
To serve
Carve the saddle of venison and serve with the sauce. Red cabbage and dumplings go well with this.
Finished cooking? Great! 🎉
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Created by
Deutscher Jagdblog
33
Rezepte
0
Kochbücher
Source
URL
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Allergens
- Celery
- Wheat
- Milk
- Sulphites
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