Saddle Of Venison in Juniper Cream
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 saddle venison with bone approx. .8 - 2 kg
- salt and pepper
- 1 onion (s)
- 1 tablespoon clarified butter
- 1 bay leaf
- 1 teaspoon juniper berries
- 1 clove (s)
- 400 ml vegetable stock
- 125 ml red wine
- 2 tablespoon honey
- 1 tablespoon double cream
- 1 small Glass chanterelles
Print Recipe
Pin Recipe Instructions
- Remove fat and tendons from the meat, wash and fry in hot clarified butter, remove.
- Put the bay leaves, juniper berries, cloves, the diced onion and the fat and tendon parts in the saucepan and fry until hot. Deglaze with the stock and red wine.
- Salt and pepper the meat and add to the sauce. Fry in the oven at 150 ° for 35 - 40 minutes. Mix honey with 1 tablespoon of water and brush the meat several times with it. Take roast venison out of the oven and let rest in aluminum foil.
- Pass the sauce through a sieve, season to taste, reduce a little if necessary. Stir in the double cream, season to taste with salt and pepper, drain the mushrooms well and heat them up.
- Cut the meat into nice slices and serve with the sauce and the chanterelles.
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