Saddle of Venison with Celery, Potato Gratin, Port Wine Jus

5 from 5 votes
Prep Time 2 hours 45 minutes
Cook Time 5 hours
Rest Time 30 minutes
Total Time 8 hours 15 minutes
Course Dinner
Cuisine European
Servings 5 people
Calories 229 kcal


For the game stock:

  • 50 ml Sunflower oil
  • 1 kg Wild bones, finely chopped
  • 60 g Shallots
  • 150 g Carrots
  • 100 g Leek
  • 60 g Mushrooms
  • 1 tbsp Tomato paste
  • 1 Pc. Sprig of thyme
  • 2 Pc. Bay leaves
  • 1 Pc. Cloves
  • 6 Pc. Peppercorns white
  • 6 Pc. Juniper berries
  • 1 Pc. Clove of garlic
  • 600 ml Strong red wine
  • 30 ml Red wine vinegar
  • 1 l Water

For the port wine jus:

  • 1 kg Wild bones
  • 1 tbsp Tomato paste
  • 0,25 tuber Celery
  • 60 g Shallots
  • 70 g Carrots
  • 100 g Leek
  • 60 g Mushrooms
  • 3 Pc. Sprigs of thyme
  • 3 Pc. Rosemary sprigs
  • 2 Pc. Bay leaves
  • 1 Pc. Cloves
  • 12 Pc. Peppercorns white
  • 12 Pc. Juniper berries
  • 3 Pc. Clove of garlic
  • 400 ml Port wine
  • 200 ml Red wine
  • Venison broth
  • 2 tbsp Corn starch
  • Water
  • 1 flake Butter
  • 30 ml Vegetable oil

For the potato gratin:

  • 3 Pc. Shallots
  • 2 Pc. Sprigs of thyme
  • 2 Pc. Rosemary sprigs
  • 3 Pc. Clove of garlic
  • 0,5 l Cream
  • 0,25 l Milk
  • Salt
  • 250 g Parmesan
  • 1 kg Potatoes

For the kale chips:

  • 3 leaf Kale
  • 1 l Sunflower oil

For the celery puree:

  • 1 Pc. Celery root
  • 50 g Butter
  • 3 Pc. Shallots
  • 1 pinch Sugar
  • Salt
  • 1 shot White wine
  • 500 g Cream
  • 0,5 Pc. Vanilla pod

For the saddle of venison:

  • 1 kg Saddle of venison
  • 1 Pc. Sprig of thyme
  • 1 Pc. Rosemary sprig
  • 1 Pc. Clove of garlic
  • 50 g Butter
  • Salt pepper
  • Sunflower oil


Wild fund:

  • For the game stock, roast the wild bones in the oven at 220 degrees Celsius (convection) for about 25 minutes.
  • Heat the oil in a saucepan and fry the roughly chopped vegetables (shallots, carrots, leeks and mushrooms) until they are colored. Then add the tomato paste, herbs, spices (thyme branch, bay leaves, cloves, white peppercorns and juniper berries) and garlic and sauté for another 10 minutes. Deglaze the whole thing with red wine and red wine vinegar. Let the alcohol boil off, add the water, salt and simmer over low heat for 1 hour. Occasionally skim the stock, then pass it through a sieve and chill / freeze.

Port wine jus:

  • For the port wine jus, roast the wild bones (possibly venison sections) in the oven at 220 degrees Celsius (convection) for about 25 minutes.
  • Heat the oil in a saucepan and fry the coarsely chopped vegetables (mushrooms, celery, carrots, leek, shallots, garlic (2 cloves) and tomato paste) until colored. Add a flake of butter and immediately deglaze with the red wine. Amount of extinguishing: Until the ground is covered. Now let the entire liquid boil off.
  • Repeat the process until the amount of red wine and port wine has been used up. Do not allow the liquid to reduce the last time you pour it on.
  • Add the roasted wild bones, game stock, juniper (6 grains), pepper (6 grains), clove, rosemary (2 sprigs), thyme (2 sprigs) and bay leaves and pour in water until everything is covered. Let the whole thing boil down to approx. 200 ml and pass through a sieve. Set with mondamine so that the port wine jus is not so watery.
  • In a pan (without fat) let the garlic (1 clove), thyme (1 branch), rosemary (1 branch), pepper (6 grains) and juniper (6 grains) get hot. Then pour this into the port wine jus and simmer for about 15 minutes.
  • Remove the ingredients again and season with salt.

Potato gratin:

  • For the potato gratin, briefly sweat shallots, garlic, thyme and rosemary until colorless and then bring to the boil with milk and cream.
  • Stove off, let stand for at least 20 minutes.
  • Slice the potatoes very thinly. Layer the potatoes in one or more cocottes and add the spiced milk until the surface is covered. Cover with the Parmesan and put in the oven preheated to 150 degrees Celsius for 60 minutes (top and bottom heat).

Kale Chips:

  • For the kale chips, remove the kale roses from the branch and fry them in sunflower oil at exactly 160 degrees Celsius for about 5-10 seconds. Not all of the kale at once, but piece by piece.
  • Then place on kitchen paper and lightly salt. This can also be prepared on the morning of dinner.

Celery puree:

  • For the celery puree, peel the celery and cut into walnut-sized pieces. Roughly chop the sonic and then sweat the celery and shallots in butter until they are colorless. Salt lightly and add sugar. Simmer briefly in its own brew and then deglaze with white wine. Pour in water (amount: half between the bottom of the pot and the celery) and boil the celery until soft. Do not add too much water, it is better to keep pouring in again, otherwise the puree will be too watery. With the lid closed, the whole celery is cooked through at the same time. In addition, stir every now and then.
  • When the celery is soft, add the cream and reduce a little more.
  • Put the mixture in the mixer and mix the whole thing for at least 5 minutes.
  • Pour the celery puree into a saucepan, add the vanilla pulp and season with salt.

Saddle of venison:

  • For the saddle of venison, cut the saddle of venison into 5 pieces of 200 g each. The pieces should all be the same size so that they cook at the same time.
  • Shortly before searing the 5 pieces of venison, salt and pepper very vigorously.
  • Let the sunflower oil get very hot in a pan and fry the saddle of venison individually on all sides. The meat should not be seared for more than 5 seconds on each side.
  • When all the pieces of saddle of venison are seared, put them in the oven for about 5-10 minutes at 150 degrees Celsius on a wire rack (convection). The meat should have a core temperature of approx. 52 degrees Celsius in order to become medium.
  • When the desired degree of doneness has been reached, remove the saddle of venison and put aside to rest in aluminum foil for approx. 7 minutes.
  • Just before serving, put the saddle of venison in a pan with hot oil. Immediately add butter, rosemary, thyme and garlic and pour the butter over the saddle of venison over and over again. The meat should get hot again from the outside and not be cooked any further.
  • To serve, place the celery puree on the plate, insert the kale chip and add the potato gratin. Cut the meat diagonally, pile it on the plate and distribute the port wine jus next to it.


Serving: 100gCalories: 229kcalCarbohydrates: 4.1gProtein: 7.1gFat: 20g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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