John Myers
Roasted Saddle of Venison with Pumpkin and Potato Sauce on Juniper Foam
The perfect roasted saddle of venison with pumpkin and potato sauce on juniper foam recipe with a picture and simple step-by-step instructions.
- 900 g Saddle of venison
- 6,5 tbsp Butter
- 1 tbsp Juniper berries
- 250 ml Whipped cream
- 300 ml Wild fund
- 2 Pc. Garlic cloves
- 2 Pc. Shallots
- 25 g Ginger
- 20 g Parsley
- 100 g Carrots
- 50 g Parmesan
- 450 g Potatoes
- 450 g Hokkaido pumpkin
- 10 g Pumpkin seeds
- 1 Pc. Rosemary
- Salt
- Pepper
- Nutmeg
- Sugar
- Preheat the oven to 90 ° C (top / bottom heat). Remove the saddle of venison from the tendons and cut into pieces of the same size, one piece per serving. Lightly salt each piece. Heat the pan over medium-high heat, melt the butter and fry the venison in it on all sides until golden brown. Remove from heat and stew in the oven for about 20 minutes until the meat is cooked through but is still pink in the middle. Cover with aluminum foil and set aside.
- Lightly toast the juniper berries in a dry pan. Then carefully grind with a mortar and pestle. Put in a saucepan with whipped cream and stock. Let simmer for about 15-20 minutes. Remove from heat and season with salt and pepper.
- Peel and finely chop shallots, garlic and ginger. Finely chop the parsley, grate the carrots and cheese, peel and finely dice the potatoes. Core and finely dice the pumpkin. Blanch the potatoes and pumpkin in a large saucepan in boiling water for about 3 – 5 minutes, drain and set aside. Catch some of the cooking water.
- Heat another saucepan over medium heat and melt some butter in it. Now sauté the prepared shallots, ginger, garlic and carrots until they develop a light roasted aroma.
- Pour some whipped cream and cooking water into the saucepan and bring to the boil. Add the pumpkin and potato cubes along with the Parmesan. Simmer for another 5 – 7 minutes, add parsley, cheese, nutmeg and pumpkin seeds and fold in. Season to taste with salt and pepper.
- Heat the pan over medium heat and toss some butter, garlic, ginger and rosemary in it. Heat the venison in the butter and turn. Pepper to taste. Strain the juniper cream through a sieve and discard the berries.
- Season the juniper cream with nutmeg, salt and sugar. Add cold butter and puree with a hand blender until foamy.
- Slice the venison on top of the potato and pumpkin sauce and serve with juniper foam. Good Appetite!
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