Saddle of venison with asparagus and potatoes
Main course
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Cook Time
45 min
Servings
4
Difficulty
Medium
Prep Time
45 Min
Description
This dish is a feast for the palate! Tender saddle of venison, combined with fresh white asparagus and crispy potatoes, makes a wonderful meal. The sauce, refined with wild garlic, perfectly rounds off the dish. I particularly like making this recipe in the spring when asparagus is in season. It is a great dish for a festive meal or a special occasion. Although the preparation is a bit more complex, the result is worth it. An absolute highlight for all lovers of game dishes!
Ingredients (10 ingredients)
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1 x detached saddle, from venison
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400 Gramm small waxy potatoes
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600 Gramm White asparagus
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1 Stück Wild boar bacon
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1 Becher Cream
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1 Becher Game stock
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1 Schluck White wine
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2 x Shallot
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1 Bündel Wild garlic
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1 x Salt, pepper and sugar
Preparation (11 steps)
Cook potatoes
Place 400 grams of small waxy potatoes in the mixing bowl and cover with water. Cook for 25 min./100°C/speed 1 in the simmering basket until they are slightly firm to the bite. Then drain and set aside.
Prepare asparagus
Peel 600 grams of white asparagus, cut off the woody ends and set both aside for the sauce. Cut the asparagus spears into pieces and set aside.
Chop shallots
Peel 2 shallots, halve them and place them in the mixing bowl. Chop for 3 sec./speed 5. Push down with the spatula.
Sauté shallots
Add some fat (e.g. oil or butter) to the shallots in the mixing bowl and sauté for 3 min./120°C/speed 1.
Prepare sauce base
Add the cut-offs from the saddle of venison (tendons, silver skin, small pieces of meat) and the asparagus peels to the shallots in the mixing bowl. Sauté for 5 min./120°C/speed 2.
Deglaze and reduce sauce
Pour a dash of white wine into the mixing bowl and let it reduce for 5 min./Varoma/speed 1 without the measuring cup.
Simmer sauce
Pour a carton of game stock into the mixing bowl and simmer for 15 min./100°C/speed 1.
Refine sauce
Pour a carton of cream into the mixing bowl and simmer for a further 10 min./90°C/speed 1. Season with salt, pepper and sugar.
Strain sauce
Pour the sauce through a very fine sieve and return to the mixing bowl.
Add wild garlic
Chop a bunch of wild garlic very finely and add to the sauce. About 2 tablespoons of wild garlic to 400ml of sauce. Stir in for 2 min./90°C/reverse rotation speed 1.
Reduce sauce (optional)
For a thick, creamier consistency, let the sauce reduce for a further 5 min./90°C/speed 1.
Finished cooking? Great! 🎉
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