Name: Saddle of Venison with Fruity Rhubarb Note
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 4 Portionen
Ingredients: 1 x boneless saddle of venison; 4 Esslöffel Vegetable oil; 1 x Salt; 1 x Pepper; 300 Gramm Rhubarb; 2 Zweig Thyme; 3 Esslöffel Apple cider vinegar; 50 Gramm Sugar; 25 Gramm Butter; 1 Teelöffel Peppercorns; 200 Gramm Polenta; 2 Zweig Rosemary; 1 Zehe Garlic; 4 Esslöffel Butter

Cook Time

1 h 20 min

Servings

Difficulty

Medium

Prep Time

20 Min

Description

I love cooking with seasonal ingredients, and this recipe for saddle of venison with rhubarb is an absolute highlight in the spring! The tart rhubarb provides a wonderful contrast to the tender game meat. Preparing it with the Thermomix® makes it particularly easy to perfectly match the sauce and stir the polenta until creamy. A dish that can be prepared well in advance and is perfect for a festive meal with friends or family. The polenta is wonderfully filling and rounds off the dish.

Ingredients (14 ingredients)

1 x boneless saddle of venison
4 Esslöffel Vegetable oil
1 x Salt
1 x Pepper
300 Gramm Rhubarb
2 Zweig Thyme
3 Esslöffel Apple cider vinegar
50 Gramm Sugar
25 Gramm Butter
1 Teelöffel Peppercorns
200 Gramm Polenta
2 Zweig Rosemary
1 Zehe Garlic
4 Esslöffel Butter

Preparation (5 steps)

Prepare polenta

Thermomix® Setting

25 min/212°F/Speed 2 100 Reverse

Add polenta (cornmeal) and salt to the mixing bowl. Add water according to package directions and cook for 25 min./100°C/speed 2. Wash the rosemary, chop finely and add to the mixing bowl. Stir in 10 sec./speed 3 Reverse. Pour the hot polenta into a large, shallow, greased baking dish and spread evenly. Let cool, covered.

1500

Prepare saddle of venison

Remove tendons and silverskin from the saddle of venison and season with salt and pepper. Heat oil in a pan. Sear the saddle of venison sharply on both sides. Then let it cook in aluminum foil in a preheated oven at 80 degrees Celsius until the desired doneness is reached.

Prepare rhubarb sauce

Thermomix® Setting

5 min/176°F/Speed 2 80

Wash, clean and slice the rhubarb. Add sugar, butter and apple cider vinegar to the mixing bowl and melt for 5 min./80°C/speed 2. Add rhubarb and peppercorns and cook for 3 min./100°C/Reverse speed 1. Remove from the stove and let it steep for 3-4 minutes.

300

Fry polenta

Cut the cooled polenta into strips or cut out circles with a glass. Heat butter and garlic clove in a pan. Fry the polenta slices in it until golden brown on both sides.

Arrange

Thermomix® Setting

5 sec/Speed 3 Reverse

Wash and pat dry the thyme. Pluck the leaves and add to the rhubarb, except for a little to sprinkle on top. Stir in 5 sec./speed 3 Reverse. Arrange game meat with rhubarb sauce and rosemary polenta slices as side dishes, sprinkle everything with thyme.