John Myers
Roasted Saddle of Venison
The perfect roasted saddle of venison recipe with a picture and simple step-by-step instructions.
- 1 tbsp Oil
- 500 g Saddle of venison fillet
- 2 El Brown butter RZ in my KB
- 1 big pinch Oriental coffee salt
- 600 g Celery root
- Salt
- 500 g Potatoes
- 1 pinch Caraway seeds, whole
- 60 ml Milk
- 1 tbsp Brown butter
- 1 tbsp Butter
- 1 pinch Cayenne pepper
- Some freshly grated nutmeg
- For the saddle of venison, preheat the oven to 100 ° C. Slide the oven rack onto the middle rail and a drip tray underneath.
- Heat the oil in a pan and fry the venison fillet over medium heat. Take the meat out of the pan, place it on the oven rack and let it soak for 50 minutes.
- In the meantime, peel the celery for the puree and cut into pieces about 1 cm in size, cook in salted water for about 15-20 minutes until soft. Pour into a sieve, drain well and puree with a pounder or hand blender. Wash the potatoes and cook them in salted water with a pinch of caraway seeds until soft. Drain, peel hot and press through the potato press. Mix both types of puree, stir the warm milk into the puree, add butter and brown butter and season with salt, cayenne pepper and nutmeg.
- Melt the brown butter in a pan over a mild heat, season with oriental coffee salt and turn the meat in it
- Cut the saddle of venison into slices and serve with the potato and celery puree on preheated plates. Drizzle with the remaining seasoned butter.
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