Saddle of venison
easy
60 mins
60 mins
Ingredients
- 2 Onions
- 20 g clarified butter
- 1 glass (680 ml) Red cabbage
- 1 can(s) (236 ml) Pineapple in pieces
- 50 g Raisins
- 1/8 l Red wine
- 4 Bay leaves
- 8 Juniper berries
- 7-10 Tbsp Salt
- 7-10 Tbsp white pepper
- 1 pinch Sugar
- 1 collar Soup Greens
- 1 (approx. 1 kg) Saddle of venison
- 70 g Breakfast bacon in slices
- 100 g Whipped cream
- 20 g Cornstarch
- 2 cl Madeira
- 2 Tinned pineapple rings
- 2 TABLESPOONS Cranberries
- 7-10 Tbsp Parsley
- 7-10 Tbsp Aluminium foil
Directions
- 1
Onions peel and cut into slices. Heat clarified butter in a pot and fry the onions in it. Add red cabbage, pineapple pieces with juice and raisins and deglaze with wine.
- 2
Add 2 bay leaves and 4 juniper berries and braise covered for 30 minutes. Season to taste with salt, pepper and sugar. Clean, wash and chop the soup greens. Wash the saddle of venison, dab dry, rub with salt and pepper and cover with the bacon slices.
- 3
Place the vegetables, remaining bay leaves and crushed juniper berries with the saddle of venison on the fat pan of the oven and bake in the preheated oven (electric range: 200 °C/ gas: level 3) for 30-40 minutes.
- 4
After 20 minutes, add 1/4 litre of water. Remove the saddle of venison and let it rest for a while wrapped in aluminium foil. Pour the roast stock through a sieve into a pot and bring to the boil. Mix cream and cornstarch and add to the sauce.
- 5
Bring to the boil while stirring. Season to taste with salt, pepper and Madeira. Cut open the saddle of venison and garnish with the halved pineapple rings, cranberries and parsley. Add red cabbage and sauce.
- 6
Boiled potatoes or croquettes taste good with it.
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