Saddle of venison in creamy pepper sauce

Name: Saddle of venison in creamy pepper sauce
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 200 g Pumpkin (from the glass); 500 g Potatoes; 100 ml Milk; 200 g Whipped cream; 7-10 Tbsp Salt; 7-10 Tbsp grated nutmeg; 1 (approx. 1 kg) ready-to-cook saddle of venison; 7-10 Tbsp Pepper; 1 TABLESPOON Oil; 2 medium sized pears (approx. 150 g each); 7-10 Tbsp juice of 1/2 lemon; 200 ml White wine; 100 g Sugar; 200 ml Game fund; 5 TABLESPOONS Cranberry compote (from the glass); 1 TABLESPOON Cornstarch; 1 TEASPOON coarsely ground black pepper

AUTHOR
Cassandra Brock

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

200 g Pumpkin (from the glass)
500 g Potatoes
100 ml Milk
200 g Whipped cream
7-10 Tbsp Salt
7-10 Tbsp grated nutmeg
1 (approx. 1 kg) ready-to-cook saddle of venison
7-10 Tbsp Pepper
1 TABLESPOON Oil
2 medium sized pears (approx. 150 g each)
7-10 Tbsp juice of 1/2 lemon
200 ml White wine
100 g Sugar
200 ml Game fund
5 TABLESPOONS Cranberry compote (from the glass)
1 TABLESPOON Cornstarch
1 TEASPOON coarsely ground black pepper

Directions

1
Drain the pumpkin. Peel and wash the potatoes and cut them into thin slices. Layer potatoes and pumpkin in an ovenproof casserole dish (approx. 26x18 cm; approx. 1 l capacity).
2
Mix milk and 100 g cream, season with salt and nutmeg. Pour over the potatoes and pumpkin and cook in the preheated oven (electric cooker: 200 °C/ gas: level 3) on the lowest rack for about 45 minutes.
3
Wash the saddle of venison, dab dry and season with salt and pepper. Cut the saddle of venison along the backbone from both sides. Heat the oil in a pan and fry the saddle of venison on the meat side for about 5 minutes.
4
Place on a baking tray and cook in the preheated oven (electric: 200 °C/ gas: level 3) on the middle shelf for approx. 15-20 minutes. In the meantime, peel and halve the pears and remove the core.
5
Sprinkle pears with lemon juice. Bring 200 ml water, white wine and sugar to the boil. Add pears, poach for 5-8 minutes and remove. Remove the saddle of venison, wrap in aluminium foil and keep warm.
6
Deglaze the meat with game stock and put it into a pot. Add the rest of the cream and 1 tablespoon of cranberries and bring to the boil. Stir cornflour and 1 tablespoon of water until smooth and thicken the sauce.
7
Pour sauce through a sieve into a pot. Add coarse pepper to the sauce and bring to the boil. Cut the pear into fans and warm it in the oven. Remove the saddle of venison from the bone and cut into slices.
8
Arrange saddle of venison with sauce, some potato-pumpkin gratin and 1/2 pear each on plates. Put the rest of the cranberries on the pear.