Saddle of venison with herb potato noodles and orange-red

Name: Saddle of venison with herb potato noodles and orange-red
Cook time: 2 h
Total time: 2 h
Yield: 6
Ingredients: 2 small twigs rosemary; 4 Stem(s) Thyme; 6 Juniper berries; 1 Bay leaf; 1 (approx. 1.5 kg) saddle of venison ready to cook; 1 collar Parsley; 2 Bag of potato noodles; 250 g Chanterelles; 2 Onions; 1.25 kg Savoy cabbage; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 30 g clarified butter; 1 1/2-2 untreated oranges; 150 ml dry red wine; 75 g Butter or margarine; 7-10 Tbsp grated nutmeg; 1/8 l Vegetable broth (instant); 1/2 glass (200 ml) Game Fond; 50 g ripened cream; 1 TABLESPOON Cornstarch (10-15 g); 50 g Orange marmalade; 7-10 Tbsp Orange slices; 7-10 Tbsp Aluminium foil

AUTHOR
Isreal Robertson

DIFFICULTY
easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 6

2 small twigs rosemary
4 Stem(s) Thyme
6 Juniper berries
1 Bay leaf
1 (approx. 1.5 kg) saddle of venison ready to cook
1 collar Parsley
2 Bag of potato noodles
250 g Chanterelles
2 Onions
1.25 kg Savoy cabbage
7-10 Tbsp Salt
7-10 Tbsp Pepper
30 g clarified butter
1 1/2-2 untreated oranges
150 ml dry red wine
75 g Butter or margarine
7-10 Tbsp grated nutmeg
1/8 l Vegetable broth (instant)
1/2 glass (200 ml) Game Fond
50 g ripened cream
1 TABLESPOON Cornstarch (10-15 g)
50 g Orange marmalade
7-10 Tbsp Orange slices
7-10 Tbsp Aluminium foil

Directions

1
Wash the rosemary and thyme, dab dry and chop, except for a little to garnish. Crush juniper berries. Crumble bay leaf. Rub the saddle of venison with juniper, laurel, thyme and rosemary.
2
Cover and leave to stand for about 1 hour. Wash parsley, dab dry and chop except for something to garnish. For the potato noodles, stir the contents of the bag into 1/2 litre of cold water. Add parsley and let it swell for 5 minutes.
3
Form the dough into 2 thin rolls, cut into pieces and roll on the work surface to about 48 potato noodles. Clean the chanterelles, wash thoroughly and drain well. Peel onions, cut one into quarters and the other into fine cubes.
4
Clean, wash and cut the cabbage into strips. Season the saddle of venison with salt and pepper and put it in a fat pan together with the onion quarters. Heat clarified butter, pour over the saddle of venison and roast in the preheated oven (electric range: 200 °C/ gas: level 3) for 35-40 minutes.
5
1 Wash the orange thoroughly and peel the peel with a julienne nipper in fine strips. Squeeze the oranges and measure 150 ml juice. Pour orange juice and red wine after approx. 25 minutes to the saddle of venison.
6
Smear the meat with it from time to time. Heat 15 g fat in a pot, braise onion cubes and chanterelles in it and take them out. Heat 25 g fat, braise cabbage also well.
7
Add mushrooms again, season with salt, pepper and nutmeg and deglaze with broth. Cover and stew for about 10 minutes. Heat some of the remaining fat in a coated pan and fry the potato noodles in portions until golden brown.
8
Keep warm. Wrap the saddle of venison in aluminium foil and let it rest for about 10 minutes. Pour stock into a pot and remove the onion slices. Loosen the meat with game stock, add and bring to the boil. Mix sour cream and cornflour, stir into the stock, add jam as well and bring to the boil again briefly.
9
Season to taste with salt and pepper. Remove the two back fillets from the saddle of venison and cut them diagonally into not too thin slices. Put them back on the bone and arrange them on a large plate with vegetables and potato noodles.
10
Serve garnished with orange julienne, orange wedges and fresh herbs.