Saddle of Venison Recipe

Saddle of Venison Recipe

Main Course

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Cook Time

2 h

Servings

6

Difficulty

Medium

Prep Time

60 Min

Description

This saddle of venison recipe is a hearty main course, ideal for festive occasions or Sunday cooking. Preparation takes about 2 hours, including preparing the sauce in the Thermomix® and searing and cooking the meat in the oven. The dish is rich in meat and vegetables and offers a savory taste experience. Suitable for 6 servings.

Ingredients (15 ingredients)

  • 1 Stück Saddle of venison (approx. 1.2 kg)
  • 2 EL Clarified butter
  • 2 Stück Carrots
  • 1 Stück Celeriac
  • 1 Stück Onion
  • 1 Stange Leek
  • 10 Stück Juniper berries
  • 1 TL Peppercorns
  • 250 ml Red wine
  • 500 ml Game stock
  • 100 g Crème fraîche
  • 1 EL Lingonberries
  • nach Geschmack Salt
  • nach Geschmack Pepper
  • Cornstarch (for thickening)

Preparation (14 steps)

1

Prepare the vegetables

Peel and roughly dice the carrots, celeriac, and onion. Clean the leek and cut into rings. Have the juniper berries and peppercorns ready.

2

Chop the vegetables

Thermomix® Setting
5 sec/Speed 5

Place the prepared carrots, celeriac, onion, and leek in the mixing bowl and chop for 5 sec/speed 5.

5 sec
3

Sauté the vegetables

Thermomix® Setting
5 min/248°F/Speed 1 248°F

Add the chopped vegetables and 2 tbsp clarified butter to the mixing bowl and sauté for 5 min/120°C/speed 1.

5 min
4

Add spices

Thermomix® Setting
1 min/212°F/Speed 1 212°F

Add the 10 juniper berries and 1 tsp peppercorns to the vegetables in the mixing bowl and sauté for 1 min/100°C/speed 1.

1 min
5

Deglaze with red wine

Thermomix® Setting
5 min/212°F/Speed 1 212°F

Deglaze the vegetables with 250 ml red wine and reduce for 5 min/100°C/speed 1 without the measuring cup.

5 min
6

Add game stock

Thermomix® Setting
20 min/212°F/Speed 1 212°F

Add 500 ml game stock to the vegetables in the mixing bowl and simmer for 20 min/100°C/speed 1. Leave the measuring cup on.

20 min
7

Strain the sauce

Strain the sauce through a fine sieve and return it to the mixing bowl. Clean the mixing bowl.

8

Refine the sauce

Thermomix® Setting
5 min/176°F/Speed 2 176°F

Return the strained sauce to the mixing bowl. Add 100 g crème fraîche and 1 tbsp lingonberries and heat for 5 min/80°C/speed 2. Leave the measuring cup on.

5 min
9

Season the sauce

Thermomix® Setting
10 sec/Speed 3

Season the sauce with salt and pepper and thicken with some cornstarch if necessary. Stir for 10 sec/speed 3.

10 sec
10

Prepare the saddle of venison

Trim the saddle of venison and season with salt and pepper.

11

Sear the saddle of venison

Sear the saddle of venison in a separate pan with clarified butter on all sides.

12

Cook the saddle of venison

Cook the seared saddle of venison in a preheated oven at 160°C top/bottom heat for about 15-20 minutes (depending on the desired doneness). Note the core temperature!

13

Let the saddle of venison rest

Remove the saddle of venison from the oven and let it rest for about 5-10 minutes before carving.

14

Serve

Carve the saddle of venison and serve with the sauce and side dishes of your choice.

Finished cooking? Great! 🎉

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Created by

Deutscher Jagdblog

Deutscher Jagdblog

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Tags

#Meat #Hearty #Festive #Game #Autumnal #Sunday Cooking

Source

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Allergens

  • Celery
  • Milk
  • Wheat
  • Sulphites

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