Saddle of venison with cranberry-juniper sauce
easy
150 mins
150 mins
Ingredients
- 3 Onions
- 1 Apples
- 1 Orange
- 8 Juniper berries
- 20 g clarified butter
- 800 g Saddle of venison (release at the slaughterhouse and let the bones chop a little)
- 1 TABLESPOON Tomato paste
- 1/8 l dry red wine
- 750 g Broccoli
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 1-2 TABLESPOONS Sauce thickener
- 2 TABLESPOONS Wild cranberries (in juice)
- 2 TABLESPOONS flaked almonds
- 30 g Butter or margarine
- 7-10 Tbsp Parsley and orange slices
Directions
- 1
For the sauce, peel and quarter onions. Wash the apple, peel the orange and cut both into pieces. Crush juniper berries roughly. Heat 10 g clarified butter in a pot. Fry the saddle of venison well in it.
- 2
Add onions, apple, orange and juniper berries. Stir in tomato paste. Deglaze with 3/4 litre water and red wine. Let it boil down for 2 hours at low heat. Clean the broccoli and divide into small florets.
- 3
Rub the saddle of venison with salt and pepper. Heat the remaining clarified butter in a pan and fry the saddle of venison all around. Place on the fat pan of the oven and bake in the preheated oven (electric: 200 °C/ gas: level 3) for 10-15 minutes.
- 4
In the meantime, steam broccoli in little boiling salted water for 8-10 minutes. Pour game sauce through a sieve. Bring to the boil and stir in the sauce thickener. Add the cranberries. Season to taste with salt and pepper and bring to the boil again.
- 5
Remove the saddle of venison and keep it warm for a short time. Drain the broccoli. Fry almond flakes in hot fat until golden brown. Swivel the broccoli in it. Cut the meat open and arrange on a preheated plate with broccoli and a little sauce.
- 6
Garnish with parsley and orange slices. Sauce extra rich. Duchess potatoes taste good with it.
Nutrition Facts
400 kcal
13 g
20 g
39 g
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