John Myers
Contents
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Ingredients
- 1 Onion
- 2 Garlic cloves
- 3 Branches Oregano
- 350 g Hokkaido pumpkin
- 4 tbsp Peanut oil
- 0,5 tsp Black mustard seeds
- 250 ml Vegetable broth
- 100 g Dried Montmorency cherries
- Salt
- Black pepper
- 3 tsp Lemon juice
- 600 g Saddle of venison
- 2 Knife point. Ground allspice
- 2 Branches Rosemary
- 150 ml Cherry juice
- 50 g Cold butter
- Nutmeg
Instructions
- For the pumpkin vegetables, peel and finely dice the onion. Peel and finely chop the garlic. Pluck oregano and finely chop. Quarter and core the pumpkin and cut into 1 cm cubes.
- Heat 2 tablespoons of oil in a saucepan, sauté pumpkin cubes, onions, garlic and mustard seeds. Deglaze with vegetable stock and cook covered for 10 minutes. After 5 minutes add the dried Montmorency sour cherries. Season with salt, pepper and lemon juice.
- Season the saddle of venison with salt, allspice and pepper. Heat 2 tablespoons of oil in a pan and fry the saddle of venison over medium heat. Add rosemary and cook in a hot oven for 12 minutes at 170 degrees.
- Take the saddle of venison out of the oven and wrap it in aluminum foil and let it rest for 5 minutes. Pour cherry juice into the meat stock and pour it into a saucepan. Gradually beat in the cold butter cubes with a whisk. Season with salt, pepper and nutmeg.
- Slice the saddle of venison and serve with the vegetables and sauce. Noodles go well with it.
Nutrition
Serving: 100gCalories: 120kcalCarbohydrates: 2.4gProtein: 8.7gFat: 8.5g
