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Venison saddle with capers in beetroot juice

updated

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Ingredients for 2 servings:

  • 600 g saddle of venison, boned
  • 2 tbsp, heaped capers
  • 4 m.-large onion(s), red
  • 300 ml beetroot juice
  • 300 ml red wine, dry
  • 2 tbsp game spice
  • 2 bay leaves
  • 100 ml balsamic vinegar, dark
  • n. B. Clarified butter
  • e.g. salt and pepper
  • n. B. Locust bean gum

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 55 minutes

in a pressure cooker

Peel the onions and slice them into wedges. Brown the venison saddle on all sides in clarified butter in a pressure cooker. Then remove from the pressure cooker. Brown the onions (except for a few wedges for decoration) and the capers in the fat. Deglaze with the beetroot juice, wine, and balsamic vinegar. Add the bay leaves, game spice, and the meat. Braise under pressure for about 30 minutes. Season the sauce with salt and pepper. Add a little locust bean gum to thicken it. Serve garnished with a few onion wedges.

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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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