John Myers
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Saddle of Venison Wrapped in Bacon with Spaetzle, Candied Carrots
The perfect saddle of venison wrapped in bacon with spaetzle, candied carrots recipe with a picture and simple step-by-step instructions.
Saddle of venison wrapped in bacon
- 1 kg Saddle of venison fillet, parried
- 8 disc Parma ham
- 1 tbsp Clarified butter
Parsnip puree
- 200 g Parsnips
- 200 g Parsley root
- 250 ml Milk
- 1 tbsp Butter
- 50 ml Cream
- Salt
- Pepper White
Candied carrots
- 1 packet Carrots
- 3 tbsp Sugar
- 1 tbsp Butter
- 3 cl White wine
- 2 Garlic cloves
- 1 bunch Parsley
Wild jus
- 3 kg Beef bones
- 1 packet Root vegetable
- 1 tbsp Tomato paste
- 500 ml Red wine
- 1 liter Beef stock
- 1 bunch Bouquet garni (bunch of mixed herbs)
spaetzle
- 5 Eggs
- 100 ml Milk
- 200 ml Water
- 500 g Flour
Wild jus
- Roast the beef bones (optionally also wild bones) in a large saucepan with clarified butter until dark brown. Wash the root vegetables and sweat them too. Add the tomato paste and deglaze with red wine. When the alcohol has boiled off, add the stock and simmer over a low heat for at least 5 hours. Drain the jus and season to taste with salt and pepper.
Saddle of venison
- Clean the saddle of venison, cut into 10 pieces and coat them with the bacon (tie with kitchen twine). Fry the pieces on both sides in clarified butter and cook for about 10 minutes at 180 ° C in the oven.
Parsnip puree
- Peel the parsnips and parsley root and cut into 1 cm cubes. Then put the cubes in a saucepan and pour milk over them so that they are just covered. Bring everything to a simmer over a low flame and cook until the liquid has almost boiled away. Then add the cream and puree with a hand blender. Add butter and season with salt and pepper.
Candied carrots
- Peel the carrots, cut in half and cut into diagonal pieces of the same size. Caramelize the sugar in a saucepan (it shouldn’t get too dark). Add butter and deglaze everything with white wine. When the caramel has dissolved in the white wine, add the carrots and garlic cloves and cook until cooked. Then remove the garlic, season with salt and mix in the chopped parsley.
spaetzle
- Put eggs, milk and water in a bowl and stir. Add salt and mix in enough flour until the dough “tears” off the spoon. Bring salted water to a boil in a saucepan. Press the dough through a spaetzle press into the boiling water and take it out when it floats up. Briefly toss the finished spaetzle in butter before serving.
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