John Myers
Saddle of Venison with Vanilla Pears and Spaetzle
The perfect saddle of venison with vanilla pears and spaetzle recipe with a picture and simple step-by-step instructions.
- 200 g Lamb’S lettuce fresh
- 1 Orange
- 5 tbsp Apple Cider Vinegar
- 3 tbsp Honey liquid
- Salt and pepper
- 5 tbsp Nut oil
- 360 g Saddle of venison released
- 1 tsp Clarified butter
- 1 tbsp Sugar brown
- 1 piece Allspice grains
- 1 piece Juniper berries
- 1 piece Cloves
- 100 ml Red wine light
- 200 ml Wild fund
- 2 piece Pears fresh
- 2 tbsp Lemon juice
- 100 ml Water
- 25 g Sugar
- 1 Vanilla pod
- 2 Pears fresh
- 0,5 tbsp Food starch
- 300 g Spaetzle (cooling shelf)
- 2 tbsp Butter
- 3 tsp Wild cranberries (glass)
- Preheat the oven to 160 degrees. Wash the salad and spin dry. Wash the orange, cut off 1 piece of the peel. Halve the orange and squeeze it. Mix the juice with the vinegar, honey, salt and pepper and fold in the oil.
- Fry the saddle of venison in a hot pan in the hot clarified butter, then place on a baking sheet lined with baking paper. Melt the brown sugar in the pan with the roasting. Add allspice, juniper, cloves and orange peel. First deglaze with wine, then with game stock, Reduce the sauce by half.
- Halve the pears, remove the core, peel and drizzle with lemon juice. Cut the vanilla pod lengthways and scrape out the pulp. Melt the white sugar in a saucepan. Add the vanilla pulp and 100 ml water, bring to the boil. Add the pears, cover and let simmer for about 10 minutes. In the meantime, cook the saddle of venison in the oven for about 10 minutes.
- Strain the sauce through a sieve into a saucepan. Mix the starch with a little water, stir into the sauce, bring the sauce to the boil, season with salt and pepper. Fry the spaetzle in hot butter for 3-4 minutes.
- To serve, mix the salad with the dressing. Each half of the pear is filled with 1 teaspoon of wild cranberries. Serve on plates with saddle of venison, spaetzle and sauce. Serve with the salad.
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