Saddle of venison in rosehip sauce
easy
75 mins
75 mins
Ingredients
- 6-8 Stem(s) fresher or
- 1/2 TEASPOON dried thyme
- 150 g Shallots or small onions
- 800 g unleashed saddle of venison
- 7-10 Tbsp black pepper, salt
- 75-100 g Breakfast bacon in thin slices
- 2 TABLESPOONS clarified butter
- 1 glass Game stock (substitute for meat broth)
- 4 small apples
- 2-3 TABLESPOONS Rose hip jam
- 2-3 TABLESPOONS dark sauce thickener
- 1 TEASPOON Balsamic vinegar
- 7-10 Tbsp Kitchen yarn
Directions
- 1
Wash the thyme, remove the leaves. Peel the shallots and cut them into slices. Wash the meat and dab dry. Rub pepper all around. Wrap the bacon slices around it and tie them up.
- 2
Heat 1 tablespoon of clarified butter in a roaster. Brown the meat in it all around for about 5 minutes. Fry shallots and thyme briefly. Pour in about half the stock and bring to the boil. Braise open in the preheated oven (electric cooker: 175 °C/circulating air: 150 °C/gas: level 2) for 30-40 minutes
- 3
Melt 1 tablespoon of clarified butter. Wash apples, dab dry and spread with it. After approx. 10 minutes frying time, place the apples in the roasting pan and finish cooking
- 4
Keep meat and apples warm. Bring the stock with the rest of the stock to the boil and simmer for a while. Stir in jam. Thicken slightly with sauce thickener. Season to taste with salt, pepper and balsamic vinegar. Remove kitchen string and cut meat. Arrange everything. Serve with potato balls and buttered Brussels sprouts
- 5
Drink: strong red wine
Nutrition Facts
480 kcal
23 g
21 g
46 g
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