Saddle of venison with carrot-zucchini-chervil-vegetables

Name: Saddle of venison with carrot-zucchini-chervil-vegetables
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 750 g detached saddle of venison; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 3 TABLESPOONS clarified butter; 500 g Carrots; 250 g Courgette; 1/2 340 ml jar cranberries in juice (drained weight 90 g); 100 ml Red wine; 1/8 l clear meat broth (instant); 1-2 TABLESPOONS dark sauce thickener; 30 g Butter or margarine; 1/2 potty Chervil; 7-10 Tbsp Aluminium foil

AUTHOR
Valentine Lee

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

750 g detached saddle of venison
7-10 Tbsp Salt
7-10 Tbsp Pepper
3 TABLESPOONS clarified butter
500 g Carrots
250 g Courgette
1/2 340 ml jar cranberries in juice (drained weight 90 g)
100 ml Red wine
1/8 l clear meat broth (instant)
1-2 TABLESPOONS dark sauce thickener
30 g Butter or margarine
1/2 potty Chervil
7-10 Tbsp Aluminium foil

Directions

1
Rub the meat with salt and pepper. Heat lard in a pan. Fry the meat in it over a high heat until it is well browned all around. Fry over a low heat for about 15 minutes, turning from time to time.
2
In the meantime, clean, wash and cut the carrots into pieces. Clean, wash and thinly slice the zucchini. Cook the carrots in boiling salted water for about 10 minutes. Add the zucchini 3 minutes before the end of cooking time.
3
Remove the meat from the pan, wrap it in aluminium foil and let it rest for a while. Drain the cranberries and collect the juice. Add red wine and stock to the stock, bring to the boil. Stir in sauce thickener, bring to the boil again.
4
Stir in cranberries and 3 tablespoons of juice. Season to taste with salt and pepper. Melt the fat and toss the vegetables in it. Wash the chervil, put something aside for garnishing. Pluck off remaining leaves and add to the vegetables.
5
Cut the meat open and arrange on plates with the sauce and vegetables. Garnish with chervil.