Saddle of Venison with Walnut Crust and Game Sauce

Rating: 3.3125 / 5.00 (16 Votes)

Total time: 45 min

Servings: 6.0 (servings)




Salt and pepper from the mill ============================== Meat ============================== 1, 2 kg of saddle of venison, on the bone, prepared ready to cook Salt and pepper from the mill 2 tbsp. oil 3 sprigs of rosemary 50 grams of butter ============================== Source

1. heat the oil in the roaster, roast the bones in it for 10 min. at not too high temperature. Add the vegetables and roast for 5 minutes. Mix in paradeis pulp, extinguish with wine and cook completely at high temperature. Add cloves, bay leaf and peppercorns. Pour in 1.5 liters of cold water. Cook game stock over medium heat, uncovered, for about 1 hour, 30 minutes. Repeatedly skim off the turbidity.

Pour the stock (approx. 500 ml) through a very fine sieve into another saucepan and top up with the whipping cream. Add the juniper berries.

Boil the stock by half in half an hour and set aside.

For the crust, beat the butter until very creamy. Gradually fold in egg yolks. Fold in walnuts and bread crumbs. Season with honey, cinnamon, thyme, salt and pepper. Roll the mixture in plastic wrap and set aside.

Season the saddle of venison all over with salt and pepper. Heat oil in a roasting pan. Sear the saddle of venison starting with the meat side, then the bone side. Add rosemary. Spread butter in small pieces evenly on the meat side.

4. roast the saddle of venison in the heated oven at 200 °C on the 2nd rack from the bottom for half an hour.

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