Saddle of venison with chanterelles
easy
75 mins
75 mins
Ingredients
- 1 Saddle of venison (approx. 1,5 kg)
- 7-10 Tbsp Salt
- 7-10 Tbsp black pepper
- 20 g clarified butter
- 1 collar Soup Greens
- 1/4 l Red wine
- 500 g Onions
- 2 (each 180 g) Glasses of chanterelles
- 100 g streaky smoked bacon
- 2 TABLESPOONS Cranberries (from the glass)
- 1 TABLESPOON Flour
- 100 g Whipped cream
- 2 stem(s) Parsley
- 7-10 Tbsp Grapes, parsley and coarse pepper to
- 7-10 Tbsp Garnish
Directions
- 1
Wash the meat, dab dry and rub with salt and pepper. Heat clarified butter. Place the meat on the fat pan of the oven and pour the clarified butter over it. Bake in the preheated oven (electric cooker: 200 °C/ gas: level 3) for about 40 minutes. Clean, wash and coarsely chop the soup greens and add to the meat. Gradually add red wine and 3/8 litres of water. For the vegetables in the meantime peel onions and cut them into slices. Drain chanterelles on a sieve. Cut the bacon into thin strips and leave them crispy in a large pan. Add the onions and mushrooms and fry them. Season with salt and pepper. Fold in cranberries. Take out the meat, keep warm and let it rest for a while. For the sauce, pour the roast stock through a sieve and bring to the boil. Mix flour and cream and thicken the stock. Season to taste with salt and pepper. Wash parsley, dab dry and cut into strips. Remove meat from the bone and cut into slices. Put meat slices back on the bone and arrange on a plate with the mushroom vegetables. Sprinkle saddle of venison with parsley and coarse pepper. Garnish with parsley leaves and grapes. Add sauce extra. Serve with potato croquettes
- 2
Board: Wedgwood
- 3
Glasses: Inta Cado
- 4
Cloth: Baier Nickel
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