Saddle of venison with baked apples and mushroom-juniper cream
easy
75 mins
75 mins
Ingredients
- 1 ready-to-cook saddle of venison (approx. 1.5 kg)
- 1 TABLESPOON Juniper berries
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 150 g smoked fat bacon
- 4 Apples (about 100 g each)
- 50 g Butter or margarine
- 400 g Brussels sprouts
- 7-10 Tbsp grated nutmeg
- 1 glass (330 ml; drained 185 g) Chanterelles
- 1 glass (400 ml) Game fund
- 100 g Whipped cream
- 2 TABLESPOONS dark sauce thickener
- 7-10 Tbsp chopped parsley
Directions
- 1
Wash the saddle of venison and pat dry. Crush juniper berries and rub the saddle of venison all around with salt, pepper and half of the crushed juniper berries. Put it on the fat pan of the oven.
- 2
Cut the bacon into strips and spread on the meat. Bake in the preheated oven (electric: 175 °C/ gas: level 2) for approx. 50 minutes. Wash apples, grate them dry and place them on the fat pan 30 minutes before the end of the frying time and fry them as well.
- 3
After about 25 minutes, spread 20 g of fat in flakes on the apples and let them melt. Clean and wash the Brussels sprouts and cook in boiling salted water for 20-25 minutes at medium heat. Drain and let drain.
- 4
Melt the remaining fat, toss the Brussels sprouts in it and season with nutmeg. Drain the chanterelles. Remove saddle of venison and apples from the fat pan and keep warm. Put some frying fat in a pan and fry the chanterelles over medium heat.
- 5
Deglaze with stock and cream and bring to the boil. Bind with sauce thickener. Add remaining crushed juniper berries, season with salt and pepper. Bring to the boil again. Remove meat from the bone and cut into thick slices.
- 6
Place back on the bone and arrange on a plate together with apples, Brussels sprouts and mushroom-juniper cream. Serve sprinkled with parsley as desired. Croquettes taste good with it.
More Delicious Recipes
