Saddle of Venison with Herb Gnocchi and Orange-Red Wine Sauce

Saddle of Venison with Herb Gnocchi and Orange-Red Wine Sauce

Main Course

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Cook Time

2 h

Servings

4

Difficulty

Medium

Prep Time

60 Min

Description

This recipe for saddle of venison with herb gnocchi and a fruity orange-red wine sauce is an absolute highlight for festive occasions. I especially like to make it in the autumn/fall, when it's game season. The saddle of venison is gently pan-fried and the oranges give the sauce a wonderfully fruity note. The herb gnocchi are a great side dish and go perfectly with the game dish. The preparation is a bit more elaborate, but the result is well worth it. A dish that always goes down well with my guests!

Ingredients (23 ingredients)

  • 2 Rosemary
  • 4 Stiele Thyme
  • 6 Juniper berries
  • 1 Bay leaf
  • 1.5 kg Saddle of venison
  • 1 Bund Parsley
  • 2 Gnocchi
  • 250 g Chanterelle mushrooms
  • 2 Onions
  • 1.25 kg Savoy cabbage
  • Salt
  • Pepper
  • 30 g Clarified butter
  • 1.75 Oranges
  • 150 ml Dry red wine
  • 75 g Butter or margarine
  • Grated nutmeg
  • 0.1 l Organic vegetable stock (instant)
  • 200 ml Game stock
  • 50 g Sour cream
  • 1 EL Cornstarch
  • 50 g Orange marmalade
  • Orange wedges for garnish

Preparation (12 steps)

1

Prepare the herbs

Thermomix® Setting
8 sec/Speed 8

Put 2 sprigs of rosemary, 4 sprigs of thyme, 6 juniper berries and 1 bay leaf in the mixing bowl and chop for 8 sec/speed 8. Then transfer to another bowl.

8
2

Prepare the saddle of venison

Season the saddle of venison with salt and pepper and sprinkle with the prepared herb mixture.

3

Sear the saddle of venison

Heat approx. 30 g clarified butter in a pan and sear the saddle of venison on all sides. Then remove from the pan and set aside.

4

Chop the onions

Thermomix® Setting
3 sec/Speed 5

Peel and quarter 2 onions and place in the mixing bowl. Chop for 3 sec/speed 5. Scrape down the sides with the spatula.

3
5

Sauté the onions

Thermomix® Setting
3 min/248°F/Speed 1 120

Leave the chopped onions in the mixing bowl and sauté for 3 min/120°C/speed 1 without adding any more fat.

180
6

Prepare the red wine-orange sauce

Thermomix® Setting
15 min/212°F/Speed 1 100

Add 150 ml dry red wine, the juice of 1 1/2 - 2 oranges, 0.1 l organic vegetable stock (instant) and ½ jar (200 ml) game stock to the onions in the mixing bowl. Simmer for 15 min/100°C/speed 1 without the measuring cup.

900
7

Refine the sauce

Thermomix® Setting
5 min/176°F/Speed 2 80

Add 50 g sour cream, 1 tbsp cornstarch (10-15 g) and approx. 50 g orange marmalade and simmer for 5 min/80°C/speed 2. Season with salt and pepper.

300
8

Prepare the Savoy cabbage

Clean 1 ¼ kg Savoy cabbage, quarter it, remove the stalk and cut into strips.

9

Steam the Savoy cabbage

Thermomix® Setting
20 min/Varoma/Speed 1 Varoma

Put the sliced Savoy cabbage in the Varoma dish. Pour 500 ml water into the mixing bowl, attach the Varoma and steam for 20 min/Varoma/speed 1.

1200
10

Prepare the chanterelle mushrooms

Clean 250 g chanterelle mushrooms and halve if necessary. Fry in a pan with a little clarified butter until lightly browned. Season with salt and pepper.

11

Prepare the gnocchi

Fry 2 gnocchi in a pan with approx. 75 g butter or margarine until golden brown. Season with grated nutmeg, salt and pepper. Chop 1 bunch of parsley and mix into the gnocchi.

12

Serve

Slice the saddle of venison and serve with the orange-red wine sauce, herb gnocchi, Savoy cabbage and chanterelle mushrooms. Garnish with orange wedges.

Finished cooking? Great! 🎉

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Tags

#Meat #Festive #Hearty #Autumnal #Game

Allergens

  • Cereals containing gluten
  • Milk
  • Celery
  • Sulphur dioxide and sulphites

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