Tender Saddle Of Venison with Red Wine Sauce
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 12 hrs 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 saddle venison, not released, ready to cook, approx. .5 kg
- 1 bunch soup greens
- 2 onions)
- 6 piece (s) juniper berries
- 2 piece (s) bay leaves
- 1 bottle red wine, dry
- 1 teaspoon allspice, whole, crushed in a mortar
- 1 teaspoon peppercorns, crushed in a mortar
- Bacon, fat in thin slices
- 400 ml game stock
- 1 tablespoon cornstarch
- 4 tablespoon water, cold
- salt and pepper
- sugar
Print Recipe
Pin Recipe Instructions
- Clean the soup greens and cut into small pieces. Peel and quarter the onions. Remove tendons from meat.
- Put the meat, vegetables, onions, juniper and bay leaves in a larger container or in a large freezer bag (6l size), add the wine and marinate in the refrigerator for at least 12 hours.
- Take out the saddle of venison. Strain the marinade and save the vegetables. Bring the marinade to the boil in a saucepan and reduce to about 250 ml over high heat.
- Place the saddle of venison on a deep baking tray, rub with salt, allspice and pepper. Top with bacon. Spread the marinated vegetables around them and fry them in the oven at 200 ° C top-bottom heat for 35 minutes.
- Pour in 200-250 ml of marinade after about 15 minutes. (If children are also eating, you can add vegetable stock to the marinade).
- Remove the saddle of venison after the specified cooking time, wrap it in aluminum foil and let it rest. In the meantime, remove the roast set with the stock from the tray, strain into a saucepan and bring to the boil.
- Mix the starch and water to thicken the sauce.
- Season to taste with salt, pepper and sugar.
- Remove the meat from the back bone, cut into slices and serve with a little sauce.
- Bread dumplings and red cabbage go well with it.
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