Saddle of venison with cranberry-pear-marjoram-gremolata

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Onions peel and cut into slices. Peel, wash and thinly slice the carrots. Heat 2 tablespoons of oil in a frying pan, add onions, carrots and 2 bay leaves and fry over a high heat.

2. 2

   Deglaze with stock and boil up briefly.

3. 3

   Finely crush juniper berries, 2 bay leaves, allspice seeds, peppercorns and 1 teaspoon salt. Wash the meat and dab dry. Remove meat from the bone with a sharp knife. Pierce one metal shish kebab from each side through the bone canal of the saddle of venison.

4. 4

   Place on a fat pan. Season the meat all around with the seasoning mixture. Put back on the bone. Spread the stock with roasted vegetables around it and bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see

5. 5

   manufacturer) Fry for 35-40 minutes.

6. 6

   In the meantime, wash, peel and quarter the pear, cut out the core and dice very finely. Wash the marjoram, shake dry and pluck the leaves from the stalks, chop coarsely. Mix pear, lemon juice, cranberries and marjoram.

7. 7

   Season to taste with salt and pepper. Crisply drain the bacon in a pan without fat, remove and drain. Then crumble coarsely.

8. 8

   Heat 6-8 tablespoons of oil in equal parts in two large frying pans, add croquettes and fry until golden brown while turning. Remove from the pan and keep warm. Remove the meat from the oven, remove from the fat pan and let it rest for about 5 minutes.

9. 9

   Pour the stock through a sieve into a pot. Bring to the boil, stir in the sauce thickener, bring to the boil and simmer for about 1 minute. Season to taste with salt, pepper and sugar.

10. 10

    Cut the meat open and arrange on plates with sauce, crumbled bacon, cranberry gremolata and croquettes. Possibly garnish with marjoram and corn salad. Add remaining meat, sauce, gremolata and croquettes.

Nutrition Facts

KCAL
600 kcal

CARBS
62 g

FATS
26 g

PROTEINS
32 g