Saddle of venison in a cranberry-mustard-bacon coat with roast potatoes and savoy cabbage

Name: Saddle of venison in a cranberry-mustard-bacon coat with roast potatoes and savoy cabbage
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 750 g small potatoes (kale potatoes); 1/2 (approx. 800 g) Savoy cabbage; 1 medium onion; 20 g Butter; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 6-8 Stem(s) Thyme; 50 g Cranberries; 20 g coarse mustard; 2 released, ready-to-cook saddle of venison fillets (approx. à 300 g); 100 g Bacon/ breakfast bacon; 1 glass (212 ml) small chanterelles; 40 g clarified butter; 400 g Game stock (glass); 2 TEASPOONS Cornstarch; 7-10 Tbsp grated nutmeg; 4 Apricot halves filled with cranberries; 7-10 Tbsp Aluminium foil

AUTHOR
Isreal Robertson

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

750 g small potatoes (kale potatoes)
1/2 (approx. 800 g) Savoy cabbage
1 medium onion
20 g Butter
7-10 Tbsp Salt
7-10 Tbsp Pepper
6-8 Stem(s) Thyme
50 g Cranberries
20 g coarse mustard
2 released, ready-to-cook saddle of venison fillets (approx. à 300 g)
100 g Bacon/ breakfast bacon
1 glass (212 ml) small chanterelles
40 g clarified butter
400 g Game stock (glass)
2 TEASPOONS Cornstarch
7-10 Tbsp grated nutmeg
4 Apricot halves filled with cranberries
7-10 Tbsp Aluminium foil

Directions

1
Wash the potatoes thoroughly and cook covered in boiling water for about 15 minutes. Clean, wash and cut the savoy cabbage into strips. Peel and finely chop the onion. Heat butter in a pot and sauté half of the onion cubes in it.
2
Add cabbage, braise briefly and season with salt and a little pepper. Pour on 1/4 litre of water, bring to the boil, cover and stew over medium heat for about 20 minutes. Drain potatoes, rinse with cold water and peel.
3
Thyme wash, shake dry and pluck the leaves except for 2-3 twigs. Mix cranberries and mustard. Season the saddle of venison fillets with salt and pepper and brush with the cranberry-mustard mixture.
4
Wrap fillets with bacon. Drain the chanterelles. Heat 20 g of clarified butter in a pan that is ovenproof, fry the fillets in it while turning. Take them out. Sauté the remaining onions in hot frying fat.
5
Add chanterelles and thyme twigs, pour on approx. 250 ml game stock and bring to the boil. Put the fillets back into the pan and bake in the preheated oven (electric range: 175 °C/ convection oven: 150 °C/ gas: level 2) for 10-15 minutes.
6
Heat 20 g of clarified butter in a pan and roast the potatoes in it, turning them golden brown. Finally add thyme and season with salt and pepper. Remove the venison fillets from the pan, wrap them in aluminium foil and let them rest for about 5 minutes.
7
Mix the remaining game stock and cornflour. Pour into the stock, bring to the boil and simmer for about 1 minute, stirring continuously. Season sauce with salt and pepper. Warm the savoy cabbage and season with salt and nutmeg.
8
Cut the saddle of venison into slices. Serve with chanterelle sauce, savoy cabbage and roast potatoes. Serve with apricots stuffed with cranberries if desired.