Saddle of venison with almond-rosemary crust, red wine sauce and porcini mushroom mashed potatoes

Name: Saddle of venison with almond-rosemary crust, red wine sauce and porcini mushroom mashed potatoes
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 15 g dried porcini; 1.2 kg saddle of venison on the bone; 200 g Toast; 1 collar Rosemary; 170 g Butter; 1 Egg; 80 g flaked almonds; 1 TABLESPOON Oil; 600 g Potatoes; 7-10 Tbsp Salt; 300 g small bunches of carrots; 200 ml Milk; 7-10 Tbsp grated nutmeg; 7-10 Tbsp a few stalks of chives; 1 TABLESPOON Tomato paste; 1 TABLESPOON Flour; 1 glass (400 ml) Game fund; 150 ml Red wine; 7-10 Tbsp Pepper; 1-2 TEASPOONS dark balsamic vinegar

AUTHOR
Rachel Vazquez

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

15 g dried porcini
1.2 kg saddle of venison on the bone
200 g Toast
1 collar Rosemary
170 g Butter
1 Egg
80 g flaked almonds
1 TABLESPOON Oil
600 g Potatoes
7-10 Tbsp Salt
300 g small bunches of carrots
200 ml Milk
7-10 Tbsp grated nutmeg
7-10 Tbsp a few stalks of chives
1 TABLESPOON Tomato paste
1 TABLESPOON Flour
1 glass (400 ml) Game fund
150 ml Red wine
7-10 Tbsp Pepper
1-2 TEASPOONS dark balsamic vinegar

Directions

1
Soak porcini mushrooms in 150 ml water for 2 hours. Remove the saddle of venison from the bone, wash and dab dry. Remove the crusts from toast, dice and grind in the universal chopper. Chop the rosemary, except for a little bit for garnishing.
2
Add rosemary, 100 g softened butter, egg and flaked almonds to the bread and knead. Fry the saddle of venison in 1 tablespoon of oil on all sides for about 5 minutes. Place on the fat pan of the oven and spread the bread and almond crust on top.
3
Peel and wash the potatoes and cook them in bubbling salted water for about 20 minutes. Peel the carrots, leaving some green, wash and cook in 200 ml boiling salted water with 20 g butter for about 10 minutes.
4
Bake the saddle of venison in a preheated oven (electric cooker 200 °C/ convection oven 175 °C/ gas: level 3) for 10-15 minutes. Drain potatoes, add milk and 50 g butter and mash with a potato masher.
5
Take porcini from the soaking water, squeeze them out and chop them. Add porcini to the puree. Season to taste with salt and nutmeg. Wash the chives and cut into fine rolls. Sprinkle over the puree.
6
Take the roast out of the roaster and keep it warm. Put tomato paste into the roaster, dust with flour and sweat it on. Deglaze with game stock and wine while stirring. Let it boil down a little bit, season with salt, pepper and vinegar.
7
Cut the saddle of venison, arrange on a plate with carrots and sauce and garnish with rosemary sprigs. Serve with mashed potatoes.