Saddle of venison with mushroom cream & Brussels sprouts

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Possibly defrost frozen saddle of venison overnight in a cool place

2. 2

   Wash the saddle of venison and pat dry. Crush juniper. Rub the saddle of venison with salt, pepper and half of the crushed juniper

3. 3

   Place on the fat pan of the oven. Cut the bacon into strips or thin slices and place them on the meat. Bake in the preheated oven (electric cooker: 175 °C / convection oven: 150 °C / gas: level 2) for about 50 minutes. Gradually add a good 1/4 l water and half the stock or broth. Pour the stock over the meat more often

4. 4

   In the meantime clean and wash the Brussels sprouts. Wash apples, dab dry and place them on the fat pan about 30 minutes before the end of the frying time.

5. 5

   Steam Brussel sprouts covered in little boiling salted water for about 20 minutes

6. 6

   Drain the chanterelles in a sieve. Remove the saddle of venison and apples and keep warm. Dissolve the roast, pour the stock through a sieve and degrease

7. 7

   Heat 1 teaspoon butter in a saucepan. Brown the chanterelles briefly in it, season with salt and pepper. Deglaze with roast stock, remaining game stock and cream, bring to the boil. Mix flour or starch with 3-4 tablespoons of water. Thicken the sauce stock with it, let it simmer for a while. Stir in remaining juniper. Season sauce with salt and pepper

8. 8

   Drain the Brussels sprouts, add 1 tablespoon butter and toss. Season with nutmeg if necessary. Remove meat from the bone, cut into slices and place back on the bone. Serve with baked apples, brussels sprouts and a little mushroom cream. Garnish with parsley if necessary. Rest of sauce extra. Serve with croquettes (from the freezer) or spaetzle

Nutrition Facts

KCAL
530 kcal

CARBS
18 g

FATS
27 g

PROTEINS
48 g