Saddle of venison with spaetzle and broccoli

Name: Saddle of venison with spaetzle and broccoli
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 5
Ingredients: 4 Stem(s) Rosemary; 1 (approx. 1.5 kg) ready-to-cook saddle of venison; 7-10 Tbsp black pepper; 150 g Bacon; 4 Onions; 1 (approx. 500 g) Head broccoli; 35 g flaked almonds; 150 ml dry red wine; 1 glass (400 ml) Game fund; 7-10 Tbsp Salt; 100 g Whipped cream; 1 TABLESPOON Cornstarch; 7-10 Tbsp Sugar; 20 g Butter or margarine; 300 g Spätzle (from the chiller cabinet); 1 can(s) (425 ml) Baby Pears; 2 TABLESPOONS thickened wild cranberries (from the glass); 7-10 Tbsp Rosemary and parsley; 7-10 Tbsp Aluminium foil

AUTHOR
Valentine Lee

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 5

4 Stem(s) Rosemary
1 (approx. 1.5 kg) ready-to-cook saddle of venison
7-10 Tbsp black pepper
150 g Bacon
4 Onions
1 (approx. 500 g) Head broccoli
35 g flaked almonds
150 ml dry red wine
1 glass (400 ml) Game fund
7-10 Tbsp Salt
100 g Whipped cream
1 TABLESPOON Cornstarch
7-10 Tbsp Sugar
20 g Butter or margarine
300 g Spätzle (from the chiller cabinet)
1 can(s) (425 ml) Baby Pears
2 TABLESPOONS thickened wild cranberries (from the glass)
7-10 Tbsp Rosemary and parsley
7-10 Tbsp Aluminium foil

Directions

1
Wash the rosemary, dab dry and chop finely. Wash the saddle of venison, dab dry and rub with rosemary and black pepper. Cut the bacon slices in half and place each half of the saddle of venison on top.
2
Onions peel and cut into slices. Put the saddle of venison and onion slices in a fat pan of the oven. Roast in the preheated oven (electric cooker: 200°C/ convection oven: 175 °C/ gas: level 3) for 35-40 minutes.
3
In the meantime clean and wash the broccoli and cut the florets from the stems. Roast the almonds in a pan without fat until golden brown. Take them out and let them cool down. After about 25 minutes, pour red wine and 100 ml hot water over the saddle of venison.
4
Take the saddle of venison out of the oven, wrap it in aluminium foil and let it rest for about 10 minutes. Pour the roast stock through a sieve into a pot. Deglaze the roast with game stock, add and let it boil down for about 5 minutes.
5
Meanwhile cook broccoli in boiling salted water for about 5 minutes. Drain and leave to drain. Mix cream and cornstarch, stir into the stock and boil again a little bit. Season to taste with salt, pepper and 1 pinch of sugar.
6
Heat the fat in a pan and fry the spaetzle until golden brown. Season with salt and pepper. Remove the two back fillets from the saddle of venison and cut them diagonally into slices. Fill pears with cranberries.
7
Sprinkle almond flakes on the broccoli. Put the spaetzle in a bowl. Arrange saddle of venison, broccoli and stuffed pears and some sauce on a plate. Serve garnished with rosemary and parsley.
8
Rest of gravy extra.