John Myers
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Saddle of Venison in Potato Nest with Savoy Cabbage and Game Sauce
The perfect saddle of venison in potato nest with savoy cabbage and game sauce recipe with a picture and simple step-by-step instructions.
The saddle of venison
- 1 piece Saddle of venison
- 5 piece Potatoes big
- 1 piece Egg yolk
- Sunflower oil
- Salt
- Pepper
- Venison Seasoning
The game sauce
- Roast stock (from searing the meat)
- Red wine
- Brandy
- Cream
- Potato flour
The savoy cabbage
- 2 piece Savoy cabbage heads
- 1 piece Onion
- 150 g Butter
- 200 g Bacon cubes
- 200 ml Vegetable broth
- Cream
- Nutmeg
The serving
- 1 piece Orange
- Wild berries
The saddle of venison
- Remove the meat from the bone and cut into approx. 150 gr pieces. Peel the potato and use a grater to make strips as long as possible. Gently squeeze out the potato strips and add the egg yolks. Fry the pieces of meat in oil, then season with salt, pepper and game spices. Then put aside. Cover the still warm pieces of meat with the potato strips and place in the greased roaster – cook in a preheated oven at 210 degrees for about 20 minutes.
The game sauce
- Heat the stock, deglaze with red wine and season with cream, possibly old brandy. If necessary thicken with cream and potato flour.
The savoy cabbage
- Wash the pearling leaves and cut them into small pieces. Sauté the onion in butter. Add the savoy cabbage strips and mix with the melted butter. Add the vegetable stock, simmer for about 20 minutes, stirring again and again in between. Add bacon after 10 minutes. Season to taste with cream and nutmeg.
The serving
- Arrange on preheated plates with 1 orange slice and wild berries.
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