John Myers
Saddle of Venison Square
The perfect saddle of venison square recipe with a picture and simple step-by-step instructions.
- 1 Saddle of venison
- 1 Pc. Cabbage
- 8 average Waxy potatoes
- 1 bunch Root vegetable
- 1 Fl. Red wine tart
- 100 g Butter
- 1 small tuber Ginger
- 1 Pc. Orange
- 10 Pc. Dried cranberries
- 1 teaspoon Venison Seasoning
- 5 Grains Juniper
- 5 pimento Pimento
- Salt
- Pepper
- Sugar
- Olive oil
- 3 Branches Rosemary fresh
- 1 size Onion
- 1 Teaspoon. Tomato paste
- 500 ml Wild fund
- 5 Toes Garlic
- Cut the butter into 6 cubes and in the freezer..Cut the root vegetables into large pieces … except for one carrot … cut this into fine julienne.
- Free the back of the venison from the tendons (do not throw anything away !!! all leftovers in a bowl) Then lay it on your back and separate the ribs from the spine with the tip of the knife … Break the side … so the square of lamb is triggered (if you don’t trust yourself … let the butcher do it) should look like a good rack of lamb! Now remove the skin from the ends of the ribs up to the fillet of the back (peel) Chop the spine into small pieces and add to the leftovers. Fry all remaining bones and leftovers such as tendons, etc. in a large saucepan with olive oil … now add the coarse roots and onion in quarters and fry with … before deglazing half a teaspoon of wild herbs a pinch of salt, allspice, bay leaf, Add juniper, garlic, 7 sprigs of thyme, 2 sprigs of rosemary and tomato paste …. lightly brown … now deglaze with a bottle of red wine and boil the red wine for 10 minutes. Then add 1 liter of water and let it boil for 2 hours.
- Cut the pointed cabbage into 1x3cm pieces or finer. and place extra carrot together with the julienne.
- Quarter the potatoes and chop the leaves off of 3 sprigs of thyme and 1 sprig of rosemary and mix in a bowl with salt and olive oil. Then fry them in a pan so that they are almost done.
- Put one orange aside and then squeeze the orange. At side …
- After two hours of cooking everything through a fine sieve into a medium saucepan … add the game stock and the cranberries and reduce for another 1-1.5 hours. Until the ground is covered by about 2-3cm …
- One half hour beforehand, fry the loaves in a pan on each side over medium heat for about 3-4 minutes and bake them in the oven at 90 ° C for 20 minutes. Wrap the potatoes together with the rest of the oil from the pan in aluminum foil and put them in the oven !!!
- 8th final: put 4 pieces of butter in the reduced sauce … usually no seasoning is necessary … otherwise some salt … now the sauce should get the desired smoothness … if not a little help with sauce thickener.
- Fry the pointed cabbage with the julienne in the pan for a maximum of 5 minutes and add the rest of the butter … add a little ginger with the grater, salt, pepper, a pinch of sugar and orange zest and deglaze with a little orange juice and stir once and keep warm in the pan on the stove … max. Level 2!
- Now cut the square from the oven into cutlets … arrange the pointed cabbage and the potatoes … the cutlets on top … like photo … drizzle the sauce over it and put the rest in small bowls … . Arrange everything together as in the photo or in your own creation …. A fine “chateauneuf du pape” red wine or a normal “chateau” go well with this. Enjoy your meal!
- Tips: You can boil the bones / leftovers as described for several hours a day beforehand …. maybe fill up with a little water every now and then …. then you have less stress on the cooking day when the basic stock is already ready . It is advisable to keep the plates warm.
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