Baden Saddle Of Venison
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 50 mins |
| Total Time | 1 hr 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 1 saddle venison on the bone, approx. .6 kg
- Salt and pepper
- 75 g bacon streaky, sliced
- 1 onion (s)
- 50 g celeriac
- 100 g carrot (s)
- 5 juniper berries
- 125 ml red wine, dry
- 250 ml cream
- 180 g cranberry compote
- Sauce thickener, dark
Print Recipe
Pin Recipe Instructions
- Preheat the oven to around 180 degrees. Pat the saddle of venison dry with kitchen paper and peel it if necessary. Then rub with salt and pepper and place in a roasting dish rinsed with water. Cover with the bacon slices.
- Peel and finely dice the onions. Clean, peel, rinse, drain and dice the celery and carrots. Put the vegetables in the roaster. Put the roasting pan without a lid on the wire rack on the middle shelf in the preheated oven and fry everything for about 35 - 50 minutes.
- As soon as the roast set browns, add the juniper berries and red wine. Alternatively, vegetable broth can be used instead of red wine.
- Take the cooked meat out of the roaster and let it rest, covered, for about 10 minutes so that the meat juice settles.
- Boil the roast set with red wine and strain through a sieve with the vegetables, bring to the boil and stir in the cream. Add 2 tablespoons of cranberry compote and cook again for about 3 minutes.
- Stir any leaked meat juice from the resting meat into the sauce and refine it with a tablespoon of crème fraîche. Thicken everything with a sauce thickener and season with the spices.
- Remove the bacon slices from the roast and loosen the meat from the skeleton. Cut into slices and arrange on a preheated plate.
- Spaetzle or dumplings are enough as a side dish.
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