Tender saddle of venison with red wine sauce

Name: Tender saddle of venison with red wine sauce
Cook time: 2 h
Total time: 2 h
Yield: 4
Ingredients: 1 collar Soup Greens; 2 Onions; 1 ready-to-cook saddle of venison (1.2-1.4 kg); 1 TEASPOON Juniper berries; 2 Bay leaves; 1 (0,75 l) bottle of dry red wine; 1 TABLESPOON Coriander seeds; 1 TEASPOON Allspice seeds; 1 TEASPOON black peppercorns; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 75 g green bacon in thin slices (fat white bacon); 400 ml Game stock (glass); 1 TABLESPOON Cornstarch; 1 (6 l) Large freezer bag Aluminium foil

AUTHOR
Rachel Vazquez

DIFFICULTY
very easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 4

1 collar Soup Greens
2 Onions
1 ready-to-cook saddle of venison (1.2-1.4 kg)
1 TEASPOON Juniper berries
2 Bay leaves
1 (0,75 l) bottle of dry red wine
1 TABLESPOON Coriander seeds
1 TEASPOON Allspice seeds
1 TEASPOON black peppercorns
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
75 g green bacon in thin slices (fat white bacon)
400 ml Game stock (glass)
1 TABLESPOON Cornstarch
1 (6 l) Large freezer bag Aluminium foil

Directions

1
Clean or peel, wash and chop the soup greens. Onions peel and halve. Remove tendons and the almost transparent skin from the meat. Wash meat and dab dry.
2
Put meat, vegetables, onions, juniper and bay leaf 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 over a high heat for 15-20 minutes to approx. 1⁄4 l Preheat oven (electric cooker: 200 °C/circulating air: 175 °C/gas: level 3).
4
Put the saddle of venison on a fat pan (deep baking tray). Crush coriander, allspice and peppercorns in a mortar. Rub the saddle of venison with it and salt. Cover with bacon. Spread marinated vegetables around it.
5
Bake in the oven for 35-40 minutes. After 10-15 minutes roasting time, add 200-250 ml marinade little by little.
6
Take out the saddle of venison, remove the bacon. Wrap the saddle of venison in aluminium foil and let it rest for 5-8 minutes. Loosen the roast with stock, sieve into a pot, bring to the boil. Mix starch and 4 tablespoons of water. Bind the stock with it.
7
Season the sauce with salt, pepper and sugar.
8
Cut the meat down in one piece close to the back bone. Cut into slices and serve with sauce. Red cabbage (see page 79) and dumplings or potato taler (see