Pink roasted saddle of venison with bacon and potatoes

Name: Pink roasted saddle of venison with bacon and potatoes
Cook time: 2 h
Total time: 2 h
Yield: 4
Ingredients: 120 g Butter; 500 g floury cooking potatoes (e.g. Afra); 1/2 Stalk leek (leek); 50 g finely diced breakfast bacon; 7-10 Tbsp black pepper; 4 TABLESPOONS Milk; 1/2 cube (21 g) fresh yeast; 1/2 TEASPOON Sugar; 275 g Flour; 1 egg (size M); 1 Egg yolk (size M); 7-10 Tbsp Salt; 1 TEASPOON black peppercorns; 1 TABLESPOON Coriander seeds; 1/2 TEASPOON Caraway seeds; 1 TABLESPOON Allspice seeds; 1/2 TABLESPOON Juniper berries; 600 g detached saddle of venison; 2 TABLESPOONS Oil; 400 ml Game stock (glass); 7-10 Tbsp Marjoram; 7-10 Tbsp Grease; 7-10 Tbsp Aluminium foil

AUTHOR
Bill Macdonald

DIFFICULTY
easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 4

120 g Butter
500 g floury cooking potatoes (e.g. Afra)
1/2 Stalk leek (leek)
50 g finely diced breakfast bacon
7-10 Tbsp black pepper
4 TABLESPOONS Milk
1/2 cube (21 g) fresh yeast
1/2 TEASPOON Sugar
275 g Flour
1 egg (size M)
1 Egg yolk (size M)
7-10 Tbsp Salt
1 TEASPOON black peppercorns
1 TABLESPOON Coriander seeds
1/2 TEASPOON Caraway seeds
1 TABLESPOON Allspice seeds
1/2 TABLESPOON Juniper berries
600 g detached saddle of venison
2 TABLESPOONS Oil
400 ml Game stock (glass)
7-10 Tbsp Marjoram
7-10 Tbsp Grease
7-10 Tbsp Aluminium foil

Directions

1
Chill about 60 g butter in flakes. Wash potatoes and wrap them in aluminium foil for the burgers. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 45 minutes until soft. Clean and wash the leek and cut into fine strips. Drain the bacon in a hot pan. Add leek and fry until soft. Season with pepper and set aside.
2
Warm milk lukewarm, crumble yeast into it, stir with sugar until smooth. Cut potatoes in half, scrape them from their skins, let them cool down a little. Knead potatoes with flour, egg, egg yolk and yeast milk to a smooth dough. Leave to rise in a warm place for about 30 minutes. Melt 60 g butter, let it cool down. Knead in butter and 1 teaspoon of salt. Grease cups (approx. 175 ml content). Spread half of the dough in them. Put bacon mixture on top and finish with dough. Bake in a hot oven at the same temperature for 30-40 minutes. Roast spices in a pan without oil. Finely chop in a universal chopper or mortar. Rub the saddle of venison with the spices and salt. Heat oil in a pan and fry on all sides.
3
Put bacon mixture on top and finish with dough. Bake in a hot oven at the same temperature for 30-40 minutes. Roast spices in a pan without oil. Finely chop in a universal chopper or mortar. Rub the saddle of venison with the spices and salt. Heat oil in a pan and fry on all sides. Remove and place in an ovenproof dish. Take the pork loin out of the oven. Cook the saddle of venison at the same temperature for 6-8 minutes, deglaze the meat with game stock. Bring to the boil, gradually stir in butter flakes, thicken sauce with them. Season to taste with salt and pepper. Cut open the saddle of venison, serve with the meat and sauce. Garnish with marjoram. Red cabbage tastes good with it
4
Take the pork loin out of the oven. Cook the saddle of venison at the same temperature for 6-8 minutes, deglaze the meat with game stock. Bring to the boil, gradually stir in butter flakes, thicken sauce with them. Season to taste with salt and pepper. Cut open the saddle of venison, serve with the meat and sauce. Garnish with marjoram. Red cabbage tastes good with it
5
30 minutes waiting time