in Recipes

Venison saddle in beetroot jam

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Ingredients for 2 servings:

  • 1 saddle of venison
  • 2 tbsp, heaped jam (beetroot jam)*
  • 2 tsp, heaped Löwensenf, hot
  • 1 tsp clarified butter

Instructions

Working time approx. 20 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 50 minutes; Total time approx. 13 hours 10 minutes

Sous vide

Mix the jam with the mustard. Coat the venison loin with it and then vacuum seal. Refrigerate overnight. Preheat a water bath to 60 degrees Celsius. Cook the venison loin with the marinade in the water for 40 minutes. Heat a little clarified butter in a pan. Cut the venison loin into 3 cm thick slices and fry briefly in the lard. Place the slices on preheated plates and add the marinade. Tip: Mushrooms and roasted pears go very well with this dish. *https://www.chefkoch.de/rezepte/3894351592909755/Rote-Bete-Marmelade.html

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Written by John Myers

Professional Chef with 29 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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