Saddle of venison with Brussels sprouts, pear wedges and cranberries

Name: Saddle of venison with Brussels sprouts, pear wedges and cranberries
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 1 collar Soup greens (approx. 400 g); 2 Onions; 1-2 Garlic cloves; 5 Cloves and juniper berries; 2-3 Bay leaves; 750 ml dry red wine; 1 (approx. 1.5 kg) saddle of venison ready to cook; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 6 discs green bacon (fat bacon); 2 TABLESPOONS Oil; 1 glass (400 ml) Game Fund; 3 Pears; 20 g clarified butter; 2 TABLESPOONS Icing sugar; 2 TABLESPOONS dark sauce thickener; 1 pinch Sugar; 2 TABLESPOONS Cranberries in their own juice (glass)

AUTHOR
Valentine Lee

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

1 collar Soup greens (approx. 400 g)
2 Onions
1-2 Garlic cloves
5 Cloves and juniper berries
2-3 Bay leaves
750 ml dry red wine
1 (approx. 1.5 kg) saddle of venison ready to cook
7-10 Tbsp Salt
7-10 Tbsp Pepper
6 discs green bacon (fat bacon)
2 TABLESPOONS Oil
1 glass (400 ml) Game Fund
3 Pears
20 g clarified butter
2 TABLESPOONS Icing sugar
2 TABLESPOONS dark sauce thickener
1 pinch Sugar
2 TABLESPOONS Cranberries in their own juice (glass)

Directions

1
Soup greens clean or peel, wash and cut finely. Peel onions and garlic and chop finely. Crush cloves and juniper berries. Mix soup greens, onions, garlic, juniper berries, bay leaves, cloves and wine. Wash the saddle of venison. Place in a mould or bowl, pour red wine stock over it and leave to stand overnight, covered.
2
Lift the saddle of venison out of the stock, remove any soup vegetables from the meat. Pour the stock through a sieve, collect the wine and put the greens aside. Measure out 300 ml of wine. Dab the saddle of venison dry, rub with salt and pepper and cover with bacon. Place the saddle of venison on the fat pan of the oven and roast in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 40 minutes. After half of the frying time, deglaze with 150 ml water. In the meantime, heat oil in a large pan, fry soup greens very strongly while turning, deglaze with measured red wine and game stock, bring to the boil and let it boil down over medium heat for about 20 minutes. Then pour into a sieve and drain well. Collect the stock. Wash the pears, cut them in half, remove seeds and cut them into slices. Heat clarified butter in a pan and fry pears for 2-3 minutes, turning them over. Dust with icing sugar, let it caramelise briefly, take it out.
3
In the meantime, heat oil in a large pan, fry soup greens very strongly while turning, deglaze with measured red wine and game stock, bring to the boil and let it boil down over medium heat for about 20 minutes. Then pour into a sieve and drain well. Collect the stock. Wash the pears, cut them in half, remove seeds and cut them into slices. Heat clarified butter in a pan and fry pears for 2-3 minutes, turning them over. Dust with icing sugar, let it caramelise briefly, take it out. Remove the saddle of venison from the oven, cut the meat off the bone and keep warm. Deglaze the roast with the stock, remove with a brush and pour into a pot. Bring to the boil, stir in sauce thickener, bring to the boil again and season with salt, pepper and sugar. Cut the meat open. Arrange meat, sauce, pear wedges and cranberries on plates. Brussels sprouts tossed in bacon taste good with it
4
Remove the saddle of venison from the oven, cut the meat off the bone and keep warm. Deglaze the roast with the stock, remove with a brush and pour into a pot. Bring to the boil, stir in sauce thickener, bring to the boil again and season with salt, pepper and sugar. Cut the meat open. Arrange meat, sauce, pear wedges and cranberries on plates. Brussels sprouts tossed in bacon taste good with it
5
12 hours waiting time