Saddle of venison with onion confit and vanilla turnips

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Peel, wash and quarter the rutabaga and cut it into slices about 1⁄2 cm thick. Cut the vanilla pod lengthwise and scrape out the pulp.

2. 2

   Onions peel, finely dice. Cut the chilli lengthwise, remove seeds, wash and cut into fine rings. Caramelise 50 g sugar in a pan or wide pot until golden. Add onions and chilli.

3. 3

   Add vinegar, bring to the boil, simmer over medium heat for about 20 minutes until the liquid thickens slightly. Season to taste with salt and pepper.

4. 4

   Wash the meat, dab dry. Cut into pieces of about 6 cm length. Wash thyme, dab dry and remove leaves. Heat 3 tbsp. clarified butter in a roasting pan. Brown the meat thoroughly all around.

5. 5

   Preheat the oven (electric cooker: 100 °C/circulating air and gas: see manufacturer). Season meat with salt and pepper. Add thyme. Add 200 ml water and bring to the boil. Cook the saddle of venison in a hot oven for 20-25 minutes.

6. 6

   Heat 2 tablespoons of clarified butter in a wide saucepan. Brown the turnip in it. Season with salt, pepper and 1 pinch of sugar. Add vanilla pulp and 200 ml water, bring to the boil and cook for 10-12 minutes. Stir the crème fraîche into the cooking stock and season again.

7. 7

   Serve the meat with some gravy, turnips and onion confit. Spätzle go well with it.

Nutrition Facts

KCAL
670 kcal

CARBS
42 g

FATS
29 g

PROTEINS
56 g