saddle of venison

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Remove 6-8 beautiful outer leaves from the savoy cabbage and wash them. (The rest of the cabbage can be used for other purposes. Blanch the leaves in plenty of boiling water for about 5 minutes. Rinse in cold water and drain well. Cut out (or flatten) thick ribs and place the leaves on a large piece of aluminium foil, overlapping them by about three times the length and width of the saddle of venison.

2. 2

   Dab the saddle of venison dry with kitchen paper and remove skin and tendons. Heat clarified butter in a large pan and fry the meat briefly all around. Season with salt and game spices, remove from the pan and let it cool down a little

3. 3

   Wash the chicken filet, dab dry and dice. Puree together with cream, salt and pepper in a universal chopper to a smooth farce. Spread the farce thinly on the cabbage leaves, leaving a wide strip on the upper long side. Place the saddle of venison on the coated side and roll up towards the uncoated end. Screw in aluminium foil at the ends and place on a baking tray. Cook in the preheated oven (electric cooker: 150 °C/ convection oven: 125 °C/ gas: see manufacturer) for approx. 25 minutes

4. 4

   Remove the finished saddle of venison from the oven and leave to rest in the foil for approx. 5 minutes. Remove the foil, cut off the ends if necessary and cut the back into 4 equal pieces. Red cabbage and dumplings are delicious with it.

Nutrition Facts

KCAL
380 kcal

CARBS
5 g

FATS
19 g

PROTEINS
50 g