Saddle of venison with cranberries and spinach

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Directions

1. 1

   Wash the spinach, drain well and cut into coarse strips. Wash the thyme, dab dry. Mash 5 juniper berries. Chop the rest coarsely with a knife and mix with honey, lime peel and juice.

2. 2

   Preheat oven (electric cooker: 100 °C/circulating air and gas not suitable). Wash meat, dab dry. Rub with salt and pepper. Heat 2 tablespoons of oil in a pan. Brown the meat all around in it until golden brown.

3. 3

   Fry crushed juniper and thyme stalks with it. Place the meat on a baking tray (put the pan aside), brush with the honey mix and roast in the hot oven for about 20 minutes. Add cranberry juice to the roast in the pan and cook for a short time.

4. 4

   Peel onion and cut into fine rings. Heat 6-7 tablespoons of oil in a small pot. Fry the onion rings until crispy. Take them out and let them drip off on kitchen paper.

5. 5

   Caramelise the sugar in the pot. Pour the cranberry juice from the pan through a sieve to the caramel. Stir in the cranberries, bring to the boil and simmer for 5-10 minutes.

6. 6

   Heat the butter in a large pot. Let spinach collapse in it. Add cream, bring to the boil and simmer for about 3 minutes. Season to taste with salt, pepper and nutmeg.

7. 7

   Remove the meat from the oven, let it rest for a short time and then cut it open. Arrange on spinach with 1 dash of crème fraîche. Add cranberries and onion rings.

Nutrition Facts

KCAL
820 kcal

CARBS
34 g

FATS
51 g

PROTEINS
50 g