Saddle of venison Baden-Baden
easy
105 mins
105 mins
Ingredients
- 1 Saddle of venison (approx. 1,5 kg)
- 6 Juniper berries
- 1 Bay leaf
- 7-10 Tbsp black pepper
- 1.2 kg Brussels sprouts
- 7-10 Tbsp Salt
- 3 Pears
- 2 TABLESPOONS Sugar
- 7-10 Tbsp Juice of 1 lemon
- 1/2 Cinnamon stick
- 100 g green bacon (unsmoked, white bacon in thin slices)
- 1/8 l dry red wine (e.g. Badischer Spätburgunder)
- 150 g liquid sour cream
- 1 - 2 Tsp Cornstarch
- 100 g redcurrant-
- 7-10 Tbsp jelly or thickly boiled
- 7-10 Tbsp Cranberries
- 50 g Butter
- 7-10 Tbsp grated nutmeg
- 7-10 Tbsp Aluminium foil
Directions
- 1
Wash the saddle of venison, dab dry and skin it. Crush juniper berries, crumble bay leaves and rub the meat with pepper, bay leaf and juniper. Cover and leave to stand for an hour. In the meantime, clean and wash the Brussels sprouts and cook them in a little boiling salted water for 15 minutes. For the pears, boil up 1/4 litre of water, sugar, lemon juice and cinnamon stick in a pot. Wash, peel and halve the pears and remove the core.
- 2
Steam covered in the stock for five minutes. Cool down and drain. Rub the saddle of venison with salt, cover with bacon and place in a fat pan rinsed with water. Preheat oven (electric cooker: 250°C/ gas: level 5). Put the saddle of venison into the preheated oven, lower the temperature (electric cooker: 200°C/ gas: level 3). Fry the saddle of venison for 35 to 40 minutes. After 20 to 30 minutes, pour 1/8 litre of water on the saddle and, if necessary, cover the back with it. Remove bacon from the finished saddle of venison, wrap the saddle in aluminium foil and leave to rest for ten minutes. Dissolve the meat with a little water and red wine. Pour through a sieve into a pot and bring to the boil. Mix sour cream and cornstarch, stir into the stock and bring to the boil briefly. Season to taste with salt and pepper.
- 3
Remove bacon from the finished saddle of venison, wrap the saddle in aluminium foil and leave to rest for ten minutes. Dissolve the meat with a little water and red wine. Pour through a sieve into a pot and bring to the boil. Mix sour cream and cornstarch, stir into the stock and bring to the boil briefly. Season to taste with salt and pepper. Remove the two back fillets from the saddle of venison and cut them diagonally into not too thin slices. Put them back on the bone and arrange on a preheated plate with Brussels sprouts and pear halves. Add redcurrant jelly to the pears. Heat the butter in a saucepan, brown slightly and froth up. Season sprouts with nutmeg and pour frothy butter over them. Add sauce extra. Spätzle or potato croquettes taste great with it
- 4
Put them back on the bone and arrange on a preheated plate with Brussels sprouts and pear halves. Add redcurrant jelly to the pears. Heat the butter in a saucepan, brown slightly and froth up. Season sprouts with nutmeg and pour frothy butter over them. Add sauce extra. Spätzle or potato croquettes taste great with it
- 5
"Tip:To get a little more sauce you can extend the roast stock with game stock from the glass
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