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Back of Local Deer in Elderberry Sauce with Parsnip Puree

5 from 5 votes
Course Dinner
Cuisine European
Servings 5 people
Calories 157 kcal

Ingredients
 

Elderberry sauce

  • 3 Cloves
  • 2 Allspice grains
  • 5 Peppercorns
  • 1 Cinnamon stick
  • 1 Dried chili peppers
  • 300 ml Red wine vinegar
  • 1 Onion
  • 900 g Elderberries
  • 675 g Sugar
  • 2 tsp Sea salt

Saddle of venison

  • 1 Saddle of venison released
  • 1 pinch Salt
  • 1 pinch Pepper
  • 1 L Dry red wine
  • 3 tbsp Herbal mixture
  • 3 tbsp Oil
  • 3 Streaky bacon
  • 3 Onions
  • 6 Carrots
  • 6 tbsp Elderberry sauce, see recipe
  • 1 tbsp Locust bean gum

Instructions
 

Elderberry sauce

  • For the elderberry sauce, put the spices and the chilli pepper with the vinegar in a saucepan, put the lid on and bring to the boil. Take the pot off the hob and cover it in a cool place overnight.
  • Peel and finely chop the onion. Add the elderberries, onions, sugar and salt to the stock and simmer for about 10-15 minutes until the berries are soft.
  • Strain the sauce, return it to the saucepan and reduce a little over a moderate heat. Pour the sauce into clean, dry bottles and close tightly.

Saddle of venison

  • Salt and pepper the saddle of venison and let it rest overnight with the herbs and red wine in a metal-free bowl.
  • Preheat the oven to 100 ° C. Remove the saddle of venison from the marinade and dry it well. Save the marinade.
  • Heat the oil in an ovenproof saucepan or roasting pan, dice the bacon, add and fry.
  • Peel and finely dice the onions and carrots - add and braise, then remove everything with the slotted spoon. Briefly brown the saddle of venison on all sides, remove it, pour in the wine with the herbs and bring to the boil.
  • Add the elderberry sauce. Put the saddle of venison in it and spread the vegetables and bacon on top. Cover and simmer in the oven for 2-3 hours. If the sauce is too thin, remove the saddle of venison, keep it warm and reduce the sauce or thicken it a little with carob flour.

Nutrition

Serving: 100gCalories: 157kcalCarbohydrates: 24.9gProtein: 1gFat: 3g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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