Roasted saddle of venison with mashed potatoes and celery

Name: Roasted saddle of venison with mashed potatoes and celery
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 1 small sprig of rosemary or about 1/2 teaspoon dried rosemary; 3 Stem(s) thyme or approx. 1/2 tsp dried thyme; 4-5 Juniper berries; 600 g Venison steak meat from the back; 7-10 Tbsp Pepper; 750 g Brussels sprouts; 1 Carrot; 2 Onions; 500 g Potatoes (mainly mealy cooking); 800 g Celeriac; 7-10 Tbsp Salt; 30 g clarified butter; 2 small apples (about 75 g each); 100-125 ml Milk; 35-40 g Butter; 7-10 Tbsp grated nutmeg; 1 glass (400 ml) Game fund; 5 TABLESPOONS Whipped cream; 3-4 Tbsp dark sauce thickener; 4 TSP Cranberries from the glass; 7-10 Tbsp Parsley; 7-10 Tbsp Aluminium foil

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

1 small sprig of rosemary or about 1/2 teaspoon dried rosemary
3 Stem(s) thyme or approx. 1/2 tsp dried thyme
4-5 Juniper berries
600 g Venison steak meat from the back
7-10 Tbsp Pepper
750 g Brussels sprouts
1 Carrot
2 Onions
500 g Potatoes (mainly mealy cooking)
800 g Celeriac
7-10 Tbsp Salt
30 g clarified butter
2 small apples (about 75 g each)
100-125 ml Milk
35-40 g Butter
7-10 Tbsp grated nutmeg
1 glass (400 ml) Game fund
5 TABLESPOONS Whipped cream
3-4 Tbsp dark sauce thickener
4 TSP Cranberries from the glass
7-10 Tbsp Parsley
7-10 Tbsp Aluminium foil

Directions

1
Wash the rosemary and thyme and dab dry. Pluck leaves from the stems and chop them. Juniper berries also chop. Wash the saddle of venison, dab dry, season with pepper and sprinkle with herbs and juniper berries.
2
Cover and leave to rest in the refrigerator for about 2 hours. In the meantime clean, wash and drain the Brussels sprouts. Clean, peel and cut the carrot into pieces. Peel and slice the onions.
3
Clean, peel, wash and dice the potatoes and celery. Cook the potatoes and celery in plenty of salted water for about 20 minutes. Heat clarified butter. Put the meat in a roasting pan, spread carrots and onions around it and cover the meat with clarified butter.
4
Roast in the preheated oven (electric cooker: 225 ° C/ gas: level 4) for about 5 minutes. Wash apples, dab dry, cut in half and cut out the core. Then turn down the oven temperature (electric cooker: 175 °C/ gas: level 2), add the apples to the meat and braise everything else for about 30 minutes.
5
Cook the Brussels sprouts in boiling salted water for about 20 minutes. Drain celery and potatoes. Warm the milk and add it to the potatoes and celery with 20 g butter. Mash finely with the dough hooks of the hand mixer.
6
Season to taste with salt, pepper and nutmeg. Drain the Brussels sprouts, add the remaining butter, season with nutmeg and toss briefly. Keep warm. Remove meat and apples from the roaster. Wrap meat in aluminium foil and let it rest for about 5 minutes.
7
Dissolve the gravy with stock, bring to the boil if necessary and pour through a sieve. Add cream, bring to the boil and pour in the sauce thickener while stirring. Bring to the boil again briefly and season to taste with salt and pepper.
8
Fill the apple halves with 1 teaspoon of cranberries each. Cut the meat into slices and arrange on a large plate with celery puree, Brussels sprouts and stuffed baked apples. Pour some sauce over the meat and serve garnished with parsley.
9
Add the rest of the sauce and cranberries separately.