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Saddle of Venison with Cranberry Sauce and Cream Forest Mushrooms

5 from 6 votes
Course Dinner
Cuisine European
Servings 2 people
Calories 133 kcal

Ingredients
 

Sauce:

  • 5 Juniper berries
  • 5 Black peppercorns
  • 2 Cloves
  • 3 cm Cinnamon stick
  • 1 Bay leaf
  • 1 tbsp Cranberry compote (glass)
  • 125 ml Dry red wine
  • Salt, pepper from the mill
  • 1 tbsp Clarified butter
  • 1 tbsp Olive oil
  • 1 tbsp Butter
  • Sections of meat from parrying
  • 1 small Onion
  • 1 tsp Tomato or pepper pulp
  • 150 ml Red wine to deglaze
  • Broth of marinated meat
  • Pepper salt
  • Possibly some more water
  • 3 tbsp Cranberry compote
  • 1 tbsp Frozen butter to assemble

Mushrooms:

  • 30 g Dried forest mushrooms
  • 15 g Bacon
  • 1 small Onion
  • 1 tbsp Butter
  • 1 Shot Cream
  • Salt, pepper from the mill

Instructions
 

Flesh:

  • Rinse the back of the venison with cold water, dry it and remove the silver skin (parry). Save the meat trimmings for the sauce.
  • Mash the juniper berries, peppercorns, cloves, cinnamon stick and bay leaf in a mortar. Rub the meat all around with it. Place in a larger plastic bag.
  • Mix the cranberry compote with the red wine, pour into the bag with the meat. Close this tightly, then shake it a little so that the meat embeds itself well in the stock. Put the bag in the fridge for about 4 hours and let it marinate.
  • Preheat the oven to 120 ° (convection 100 °).
  • Remove the saddle of venison from the marinade and pat it off well. No more spices should adhere. Keep the brew in the bag.
  • Let the butter lard and oil get very hot in a pan. Sear the saddle of venison all around (also at the side ends) evenly hot. Take it out of the pan for a moment, season with pepper and salt and place on the grill in the oven. Place a "drip guard" on the bottom of the oven. With circulating air, you can also slide a sheet underneath. Optimal cooking time 20 - 25 min.

Mushrooms:

  • In the meantime, scald the dried mushrooms with boiling water and let them swell. Peel the onion and cut into very fine cubes. Also cut the bacon into very fine cubes.
  • Steam the onion and bacon in butter until translucent. Drain the mushrooms, keep the stock. Roughly chop the mushrooms and add them. Steam lightly and deglaze with a good dash of cream. Simmer gently over low heat. Pepper and salt carefully (bacon might be salty enough). When the cream starts to boil down, always add the mushroom stock, tablespoon at a time. Mushrooms shouldn't be soupy, just lightly creamy. Keep warm.

Sauce:

  • Peel the onion and cut into very small cubes. Roast well in the butter in a saucepan with the meat. When the "roasted aromas" form, add the tomato or paprika pulp and roast a little while stirring. Then deglaze everything with red wine. Bring to the boil 1 x and pour in the marinating stock. Bring to the boil again for 1 minute, then pour everything through a sieve and put the strained sauce back into the pot. If there is not enough liquid, add a little more wine and possibly a dash of water. Stir in the cranberry compote and simmer everything on a low heat until creamy and stir in the ice butter just before serving.

Serving:

  • I chose Bohemian dumplings as a side dish for this dish because they absorb sauce very well. But normal dumplings or knöpfle also go well with it.
  • If you like it a little fruity, you can serve it with caramelized pear slices.

Nutrition

Serving: 100gCalories: 133kcalCarbohydrates: 2.4gProtein: 13.4gFat: 6.2g
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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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