John Myers
Saddle of Deer Wrapped in Bacon with Blackberry Sauce, Savoy Cabbage and Truffle Oil
The perfect saddle of deer wrapped in bacon with blackberry sauce, savoy cabbage and truffle oil recipe with a picture and simple step-by-step instructions.
- Deer back:
- 1,2 kg Boneless deer back
- 225 g Streaky bacon
- 50 g Marzipan
- 15 g Salt
- 10 g Venison Seasoning
- 5 g Pepper
- 1 Pc. Shallot
- 2 Pc. Juniper berries
- 1 Pc. Bay leaf
- Savoy cabbage:
- 1 kg Savoy cabbage leaves
- 2 tsp Truffle oil
- 2 tsp Salt
- 5 g Pepper
- 2 l Water
- 100 g Butter
- Blackberry sauce:
- 200 ml Wild fund
- 125 ml Red wine
- 125 ml Blackberry juice
- 2 tbsp Blackberry jam
- 1 tsp Food starch
- 250 g Blackberries
- Stamp:
- 12 Pc. Potatoes big
- 375 g Celery
- 375 g Hokkaido pumpkin
- 800 ml Broth
- 100 ml Milk
- 70 g Liquid butter
- In the morning, remove tendons and sections from the back of the deer and refrigerate the meat. Sear the sections (tendons, meat sections) from the saddle of deer in hot rapeseed oil. Braise 1 shallot, 2 juniper berries and 1 bay leaf in the rapeseed oil vigorously. Then deglaze with water and let simmer for an hour. Then pour through a sieve. The homemade game fund is ready. The rest of the preparation of the saddle of deer takes place three hours before serving.
- In the meantime, cut the potatoes, celery and the peeled Hokkaido pumpkin into pieces, cover and chill in a bowl.
- Then tear the leaves without the ribs into small pieces for the savoy cabbage. Blanch the leaves in the 2 liters of water and salt for 2 minutes. Then quench in ice water. Drain and chill.
- Next, prepare the blackberry sauce. To do this, let the game stock prepared in the morning get hot. Bring the blackberry jam, juice and other ingredients to the boil and then reduce a little. Pour the whole thing through a sieve to remove the coarse pieces from the sauce.
- Mix 1 teaspoons of cornstarch in a little water and stir into the simmering sauce. Let simmer for another 3 minutes. Now stir in the 250 g blackberries into the sauce and set aside. For serving, this is made hot again.
- Now it is time to continue preparing the saddle of deer. To do this, first put a large piece of cling film on the worktop. Place the bacon on top, slightly overlapping. Roll out the marzipan thinly to a width of 8 cm and the length of the back of the deer. Then place on the middle of the bacon, season the saddle of venison with game spices, salt and pepper and place on top of the foil with the marzipan and bacon. Then wrap tightly in the foil and refrigerate for an hour. Then fry vigorously on all sides in a hot pan. Place in the oven preheated to 200 degrees for 20-25 minutes. The core temperature should be 52 degrees. Then take it out of the oven, wrap it in aluminum foil and keep it warm under a towel.
- While the meat is in the oven, the potato, celery and pumpkin pieces are brought to a boil in the broth that you have made from your own vegetable cuts. Cook until soft in 25 minutes. Drain and mash. Carefully stir in the previously heated milk with butter. Not all at once, so that the ramming doesn’t get too fluid. Keep the mash warm in the thermos until serving.
- Then put the butter and truffle oil in a saucepan with a lid. Add the savoy cabbage leaves and slowly heat up with the lid on the saucepan. Finally, keep warm until serving.
- To serve, cut the finished saddle of venison into slices and arrange on a plate. Arrange the mashed potatoes in a ring. Drape the savoy cabbage on the plate in a small extra bowl. The hot sauce is lightly served over and on the meat.
Facebook Comments