Saddle of venison in grape-cinnamon sauce

Name: Saddle of venison in grape-cinnamon sauce
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 800 g Released deer calf bridges; 100 g Shallots; 200 g seedless grapes; 2-3 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 800 g Savoy cabbage; 3 TABLESPOONS Butter or margarine; 3 TABLESPOONS Fresh cream; 1 glass (400 ml) Game fund; 100 ml dark grape juice; 2 Cinnamon sticks; 1 TABLESPOON Cornstarch; 7-10 Tbsp Parsley and cinnamon sticks

AUTHOR
Billie Wagner

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

800 g Released deer calf bridges
100 g Shallots
200 g seedless grapes
2-3 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
800 g Savoy cabbage
3 TABLESPOONS Butter or margarine
3 TABLESPOONS Fresh cream
1 glass (400 ml) Game fund
100 ml dark grape juice
2 Cinnamon sticks
1 TABLESPOON Cornstarch
7-10 Tbsp Parsley and cinnamon sticks

Directions

1
Wash the meat and dab dry. Peel and halve the shallots. Wash grapes, cut larger ones in half. Heat oil. Brown the saddle of venison in it all around. Season with salt and pepper.
2
Fry over medium heat for about 20 minutes. In the meantime, clean the cabbage and cut out the stalk. Cut leaves into fine strips. Melt the fat shortly before serving. Steam the savoy cabbage for about 10 minutes.
3
Season with salt and pepper. Stir in crème fraiche. Wrap meat in aluminium foil and keep warm. Add shallots to the frying fat. Deglaze with game stock and grape juice. Add cinnamon sticks. Let it boil down for 10 minutes at high heat.
4
Stir cornflour and 3 tablespoons of water until smooth and stir into the liquid. Bring to the boil again. Heat the grapes in it. Season to taste with salt and pepper. Slice the saddle of venison, arrange on the savoy cabbage and garnish with parsley and cinnamon sticks.
5
Serve with the sauce. Potato gratin tastes good with it.