Saddle of venison with rosehip sauce for Brussels sprouts

Name: Saddle of venison with rosehip sauce for Brussels sprouts
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 1 kg Brussels sprouts; 8 Stem(s) Thyme; 5 (150 g) small onions; 800 g Saddle of venison (boneless); 7-10 Tbsp freshly ground pepper; 7-10 Tbsp Salt; 100 g Bacon; 20 g clarified butter; 400 ml Game stock (alternatively vegetable broth); 4 (each 100 g) little red apples; 30 g Butter or margarine; 7-10 Tbsp grated nutmeg; 2-3 TABLESPOONS dark sauce thickener; 2-3 TABLESPOONS Rose hip jam; 7-10 Tbsp Kitchen yarn; 7-10 Tbsp Aluminium foil

AUTHOR
Janie Gentry

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

1 kg Brussels sprouts
8 Stem(s) Thyme
5 (150 g) small onions
800 g Saddle of venison (boneless)
7-10 Tbsp freshly ground pepper
7-10 Tbsp Salt
100 g Bacon
20 g clarified butter
400 ml Game stock (alternatively vegetable broth)
4 (each 100 g) little red apples
30 g Butter or margarine
7-10 Tbsp grated nutmeg
2-3 TABLESPOONS dark sauce thickener
2-3 TABLESPOONS Rose hip jam
7-10 Tbsp Kitchen yarn
7-10 Tbsp Aluminium foil

Directions

1
Clean the Brussels sprouts, cut the stalks crosswise. Rinse the cabbage and let it drain. Rinse thyme and dab dry. Peel and halve the onions and cut them into wide slices. Rinse venison. Dab meat dry and rub with pepper and a little salt (the bacon is salted). Place slices of bacon like rings around the meat and tie each with kitchen string.
2
Heat clarified butter in a pan. Brown the wrapped meat all around. Place the meat, onions and 4 stalks of thyme in a large flat casserole dish or roasting pan. Pour half of the stock. Cook the meat in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 30-40 minutes. Pour the remaining stock gradually over the meat in the roaster. Wash the apples, grate them dry and coat them with the frying fat from the pan. After 10 minutes of cooking time, place in the roaster. Bring some water to the boil in a pot, season with salt, add cabbage (it should be about half in water). Bring the water to the boil again. Steam cabbage at low heat for about 10 minutes in a closed pot until the cabbage is still firm to the bite. Drain about 2/3 of the cooking water. Melt the fat in the pot, toss the cabbage and season with salt, pepper and nutmeg. Keep the cabbage warm in the closed pot on the switched off hotplate.
3
After 10 minutes of cooking time, place in the roaster. Bring some water to the boil in a pot, season with salt, add cabbage (it should be about half in water). Bring the water to the boil again. Steam cabbage at low heat for about 10 minutes in a closed pot until the cabbage is still firm to the bite. Drain about 2/3 of the cooking water. Melt the fat in the pot, toss the cabbage and season with salt, pepper and nutmeg. Keep the cabbage warm in the closed pot on the switched off hotplate. Remove meat from the oven, wrap in aluminium foil and keep warm. Keep apples covered and warm. Remove the onions and add to the Brussels sprouts. Pour the roast through a sieve into a pot, bring to the boil and thicken slightly with sauce thickener, season with jam, salt and pepper. Remove kitchen string, cut open roast, pour leaked meat juice into the sauce. Arrange meat with Brussels sprouts, apples and sauce, garnish with remaining thyme. Serve with potato balls or potato croquettes
4
Remove meat from the oven, wrap in aluminium foil and keep warm. Keep apples covered and warm. Remove the onions and add to the Brussels sprouts. Pour the roast through a sieve into a pot, bring to the boil and thicken slightly with sauce thickener, season with jam, salt and pepper. Remove kitchen string, cut open roast, pour leaked meat juice into the sauce. Arrange meat with Brussels sprouts, apples and sauce, garnish with remaining thyme. Serve with potato balls or potato croquettes