John Myers
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Saddle of Venison with Artichokes and Spinach-tomato-vegetables
The perfect saddle of venison with artichokes and spinach-tomato-vegetables recipe with a picture and simple step-by-step instructions.
For the artichokes:
- 5 Pc. Breton artichokes, great
- 1 Pc. Onion, small
- 2 Stems Thyme
- 100 ml White wine
- 1 l Vegetable stock
- 5 tbsp Eggplant sauce according to Hans Haas
- 2 tbsp Butter
- Salt
For the spinach and tomato vegetables:
- 400 g Spinach, cleaned
- 3 tbsp Oven tomatoes, chopped
- 1 tbsp Spring onion rings
- Salt, pepper, nutmeg
- 2 tbsp Olive oil
For the venison:
- 0,5 kg Deer bones
- 200 g Carrot, roughly diced
- 200 g Celeriac, roughly diced
- 200 g Leek, roughly diced
- 1 Pc. Onion, roughly diced
- 1 tbsp Tomato paste
- 1 tbsp Demi Glace
- 3 Pc. Bay leaves
- 1 l Veal stock
- Salt pepper
- Oil for frying
For the saddle of venison:
- 600 g Saddle of venison
- Olive oil
- 2 tbsp Venison Seasoning
- Salt pepper
- Oil or clarified butter for frying
- Rinse the back of the venison, pat dry and remove any silver skin. Brush with the olive oil and rub in the wild herbs, wrap in aluminum foil and let rest in a cool place for at least one day.
- For the artichoke bases, cut off the stalks from the artichokes, pluck all the leaves down to the hay, carefully separate the hay bed and clean the artichoke base all around with the knife. Put the bottom in a vessel with lemon water so that they don’t tarnish. Cut the onion into fine rings. Heat the butter in a medium-sized saucepan and stir the onion rings in it. Deglaze with the white wine, add the thyme and let it boil down briefly. Pour in the stock, add the artichoke bases and cook softly over a mild heat. Then drain and set aside.
- For the venison, briefly rinse and dry the bones. Heat the oil in a heavy saucepan and fry the bones until it is roasted. Then add the carrot, celery, leek and onion and let it cook well. Add the tomato paste and fry until hot. Pour in a little stock several times and allow to reduce so that the roasted substances loosen from the bottom of the pot. Then add the rest of the stock, add Demi Glace and bay leaves and cover with baking paper and let simmer gently for about 1.5-2 hours. Remove the bones, press the vegetables and sauce through a pointed sieve and transfer to a sauté pan. Simmer gently to about halfway over low heat. Season to taste with salt and pepper.
- Dab the saddle of venison and fry it all over in a little oil / clarified butter. Cook in the preheated oven at 120 degrees for approx. 10-15 minutes until the desired cooking level is reached. The meat should be pink inside, but not raw. Wrap the meat in aluminum foil and let it infuse. Meanwhile, salt the artichoke bases and turn them in melted butter in a large pan several times until they take on a little color and are warm. Put the moist spinach in a large pan with a little olive oil and cook over medium heat until it collapses. Add the chopped oven tomatoes and spring onions, season with salt, pepper and nutmeg. Heat the venison and aubergine sauce.
- To serve, drain the artichoke base briefly on crepe, place in the center of the plate and spread a tablespoon of aubergine sauce on top. Spread the spinach-tomato-vegetables in a circle. Cut the saddle of venison diagonally into medallions and arrange on the artichoke base. Garnish the meat and vegetables with the jus.
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