Saddle of venison in apricot-bacon maté

COOK TIME
60 mins

TOTAL TIME
150 mins

Ingredients

Directions

1. 1

   Preparation: Boil 100g dried apricots in plenty of water for 3 minutes, rinse in cold water and cut into cubes of about 0.5 cm. Fry 100g bacon, 100g onions and 100g mushrooms in butter, let cool down.

2. 2

   Apricot and bacon coating: 300g of veal sausage mix with 100ml cream, season with salt, pepper, 2cl cognac and 3cl apricot brandy. Fold in bacon, onion, mushrooms and diced apricots. Spread the mixture about 1 cm high 20 x 30 cm on cling film. Salt and pepper the meat and place it on the "coat", roll it up and seal it. Wrap in aluminium foil for better stability and close well. Prick a few holes with a needle so that no excess pressure is created during cooking.

3. 3

   Cook the meat: Cook in the oven at low temperature 80° C for about 50-60 minutes. The core temperature in the meat should be 56° C. A meat thermometer is essential here. After cooking, leave to rest in a warm place for at least 20 minutes, unwrap and place in the oven at 160° C for another 10 minutes before serving.

4. 4

   Savoy cabbage: Remove the stalk and outer leaves from the savoy cabbage and cut into strips about 1 cm wide. Blanch them in salted water for 1 minute, pour off the water and rinse with cold water. Squeeze well. Sauté 100g onion cubes in butter, add savoy cabbage, 200g cream, 100ml creme frâiche and boil down briefly. Grate 60g Parmesan finely and fold in. Season to taste with salt, pepper and nutmeg.

5. 5

   Sauce: Reduce game sauce slightly and refine your own taste.

6. 6

   Finish and arrange: Cut the venison in the jacket into slices about 1.5 cm thick, arrange on the creamy savoy cabbage and pour on some sauce.