Saddle of venison with spice crust with almond savoy cabbage and potato balls

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Peel the onions. Cut one onion into quarters, the other into fine cubes. Clean, wash and drain the savoy cabbage. Cut the cabbage into strips. Wash rosemary, shake dry, remove needles from the stem and chop coarsely. Chop juniper berries also coarsely. Cut the crust off the toast, crumble the bread finely. Dab the saddle of venison with kitchen paper and season with pepper.

2. 2

   Sprinkle the top of the back with juniper berries and rosemary and press down lightly. Heat clarified butter in an ovenproof pan or roasting pan. Fry the saddle of venison on the underside first. Turn the meat over, fry the seasoned top and sides briefly and thoroughly. Finally add onion quarters, fry briefly and salt the meat. Add 250 ml game stock and bring to the boil. Heat 30 g butter in a frying pan, fry bread in it while turning. Spread butter crumbs on the saddle of venison (seasoned upper side) and roast in a preheated oven (electric range: 150 °C/ convection oven: 125 °C/ gas: level 1) for 25-35 minutes (depending on thickness!). In the meantime heat 20 g butter in a large pan and sauté the onions in it. Add the savoy cabbage, also sauté briefly and season with salt, pepper and nutmeg. Add 150-200 ml water, bring to the boil, cover and cook for about 20 minutes. Drain the apricots and fill each with 1/2 teaspoon of currant jelly. Fry deep-frozen croquettes in a little oil according to the instructions on the packet in a pan until crispy and keep warm. Wrap the finished saddle of venison in aluminium foil and let it rest for about 10 minutes. In the meantime add the remaining game stock to the frying stock and simmer for approx. 5 minutes.

3. 3

   In the meantime heat 20 g butter in a large pan and sauté the onions in it. Add the savoy cabbage, also sauté briefly and season with salt, pepper and nutmeg. Add 150-200 ml water, bring to the boil, cover and cook for about 20 minutes. Drain the apricots and fill each with 1/2 teaspoon of currant jelly. Fry deep-frozen croquettes in a little oil according to the instructions on the packet in a pan until crispy and keep warm. Wrap the finished saddle of venison in aluminium foil and let it rest for about 10 minutes. In the meantime add the remaining game stock to the frying stock and simmer for approx. 5 minutes. Remove the onion pieces and stir 1 tablespoon currant jelly into the stock. Mix the starch with a little cold water until smooth, stir into the stock and cook for another 1 minute. Season to taste with salt and pepper and add the meat juice from the saddle of venison (from the aluminium foil). Roast almonds in a pan without fat and froth 25 g butter briefly in it. Cut meat into slices and arrange on a plate with the savoy cabbage. Pour almond butter over the savoy cabbage and some sauce over the meat. Garnish with stuffed apricots and possibly fresh rosemary. Add the remaining sauce and croquettes

4. 4

   Remove the onion pieces and stir 1 tablespoon currant jelly into the stock. Mix the starch with a little cold water until smooth, stir into the stock and cook for another 1 minute. Season to taste with salt and pepper and add the meat juice from the saddle of venison (from the aluminium foil). Roast almonds in a pan without fat and froth 25 g butter briefly in it. Cut meat into slices and arrange on a plate with the savoy cabbage. Pour almond butter over the savoy cabbage and some sauce over the meat. Garnish with stuffed apricots and possibly fresh rosemary. Add the remaining sauce and croquettes

Nutrition Facts

KCAL
770 kcal

CARBS
50 g

FATS
45 g

PROTEINS
42 g