Pink Roasted Saddle of Venison

First, wash the saddle of venison and rub dry. Loosen the saddle of venison from the bone with a sharp boning knife, remove all tendons (save the bones for the sauce, see below).

Preheat oven to 100 °C. Place an oven rack on the middle rack and a drain tray underneath.

Heat the oil in a roasting pan and sear the saddle of venison fillets in it over medium heat on all sides.

Remove the meat from the roasting pan and cook in the oven on the oven rack for about an hour until pink.

For the sauce, preheat the oven to 220 °C.

Finely chop the bones, rinse them, spread them evenly on a tray and brown them in the stove on the middle rack for 30 minutes until light brown. Remove the fat that has rendered.

Sauté the vegetables in the oil in a frying pan.

Caramelize confectioners’ sugar in a large saucepan over medium heat. Add paradeis pulp and brown slightly.

Gradually deglaze with one-third red wine at a time and simmer until syrupy.

Add browned bones and sauteed vegetables to the saucepan. Pour in soup and let simmer at low temperature just below boiling point for two hours.

Pour the sauce through a sieve into a saucepan and reduce to about half.

Mix cornstarch with a little cold water until smooth and add to the boiling sauce while stirring.

Add juniper berries, new spice, bay spice, cinnamon, lemon and orange zest, let steep for a few minutes and remove.

Just before serving, add the

Preparation Tip:

A fine black salsify and kale sprout vegetable, for example, goes well with this as another side dish.

Related Recipes:

Venison Leg with CreamRub venison leg with salt and pepper, place in an ovenproof dish and cover tightly with smoked bacon. Melt... Whole Grain Christmas StollenFor the yeast dough, pour the milk into a saucepan and let the yeast melt in it. Add the whole wheat flour... Earl Grey Crème BrûléePreheat the oven to 160 °C and place a deep baking tray on the middle shelf. Bring water (approx. 700-800 ml)... Barbecued Spare RibsRub the ribs of choice with salt and sugar before marinating and rest for an hour. For the marinade, mix the... Cooked Radish – Furofuki DaikonDaikon = Japanese radish Konbu = seaweed Miso = soybean paste Dashi soup: 7, 5 x 30 cm piece of dashi kombu... Grandma’s Apple PieA cake recipe for all foodies: 1. for the dough, beat butter with mixer with whisk until smooth. gradually... Satay SkewersFor the satay skewers, first prepare the marinade. To do this, chop the lemongrass finely. Put all the other... Beef RouladesCut the bacon, sausage, onion, pickles and carrot into small pieces and fry them in a frying pan with a little... Rack of Lamb in Wild Garlic CrustStir olive oil with egg yolk, honey, chopped wild garlic and breadcrumbs, let stand a little. Rub the removed... Boiled Beef in Beaujolais Braised, with Two Kinds of BlackSeason the boiled beef with salt and pepper, fry in a casserole with a little oil until brown on all sides...