Saddle of venison with onion confit with vanilla turnip

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Onions peel and chop finely. Clean, wash and cut the chillies into fine rings. Caramelise 50 g sugar in a pan or wide pot until golden. Add onions and chilli and deglaze with vinegar. Bring to the boil and simmer at medium heat for about 20 minutes until the liquid has boiled down or slightly thickened, season with salt and pepper

2. 2

   Peel, wash and cut the rutabaga into slices (about 1 cm thick). Cut the slices into pieces about 0.5 cm wide. Cut open the vanilla pod lengthwise, scrape out the pulp with the back of a knife

3. 3

   Wash the meat and dab dry. Cut into 6-7 cm long pieces. Wash thyme, shake dry and, except for 1 stem for garnishing, pluck leaves roughly from the stems. Heat 3-4 tablespoons of oil in a frying pan and fry the meat thoroughly all around. Season with salt and pepper. Add thyme

4. 4

   Take the meat out of the roaster, deglaze the roasting set with 200 ml water, bring to the boil briefly. Put the meat back in and bake in the preheated oven (electric cooker: 100 °C/ convection oven: 75 °C/ gas: see manufacturer) for 20-25 minutes

5. 5

   In the meantime, heat 2 tablespoons of oil in a wide saucepan, add the rutabaga and fry briefly while turning. Add vanilla pulp and deglaze with 200 ml water, bring to the boil and cook covered for 10-12 minutes. Pour the turnip into a sieve and collect the liquid in a pot

6. 6

   Bring to the boil, then stir in crème fraîche, season with salt, pepper and sugar. Arrange meat with onion confit and vanilla turnip on a plate. Drizzle with sauce, garnish with thyme

Nutrition Facts

KCAL
640 kcal

CARBS
42 g

FATS
29 g

PROTEINS
56 g