Saddle of venison with red wine sauce

Name: Saddle of venison with red wine sauce
Yield: 1
Ingredients: 1 collar Soup Greens; 2 Onions; 1 ready-to-cook saddle of venison (1.2-1.4 kg); 1/2 TEASPOON Cloves; 1 TEASPOON Juniper berries; 2 Bay leaves; 1 (0,75 l) bottle of dry red wine (e.g. Bordeaux); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 75 g green bacon in thin slices (fat, white bacon); 400 ml Game stock (homemade or from glass); 1 TABLESPOON Cornstarch; 1 (6 l) large freezer bag; 7-10 Tbsp Aluminium foil

AUTHOR
Andrew Gay

DIFFICULTY
very easy

RATING

Ingredients

Servings: 1

1 collar Soup Greens
2 Onions
1 ready-to-cook saddle of venison (1.2-1.4 kg)
1/2 TEASPOON Cloves
1 TEASPOON Juniper berries
2 Bay leaves
1 (0,75 l) bottle of dry red wine (e.g. Bordeaux)
7-10 Tbsp Salt
7-10 Tbsp Pepper
75 g green bacon in thin slices (fat, white bacon)
400 ml Game stock (homemade or from glass)
1 TABLESPOON Cornstarch
1 (6 l) large freezer bag
7-10 Tbsp Aluminium foil

Directions

1
Clean or peel, wash and coarsely chop the soup greens and ##onions##. Remove tendons and the almost transparent skin from the meat. Wash meat and dab dry.
2
Place meat, vegetables, onions and spices in the freezer bag and place in a bowl. Pour in wine. Close the bag. Marinate in the refrigerator for at least 12 hours. Turn from time to time.
3
Remove the saddle of venison. Pour the marinade through a sieve into a pot (save the vegetables). Bring to the boil, boil down to approx. 1/4 l over a high heat for 15-20 minutes. Preheat oven (electric cooker: 200°C/circulating air: 175°C/gas: level 3).
4
Put the saddle of venison on a fat pan. Season with salt and ##pepper## and cover with bacon. Spread vegetables around it. Roast in a hot oven for 35-40 minutes. After 10-15 minutes roasting time, add 200-250 ml marinade bit by bit.
5
Remove the saddle of venison. Remove the bacon. Wrap the saddle of venison in foil and let it rest for 5-8 minutes. Dissolve the roast with game stock, pour through a sieve into a pot, bring to the boil. Mix starch and 4 tablespoons of water, thicken stock with it.
6
Season the sauce with salt and pepper.
7
Cut the meat down close to the back bone in one piece at a time. Then cut across to it into slices. Serve with sauce. Bacon rose cabbage and caramel pears taste good with it.