ROAST SADDLE OF VENISON WITH WILD MUSHROOM-CREAM SAUCE
The saddle is a backcut of deer. Whilst with larger deer, this cut is removed to make filet, with smaller deer, it is better to do it on the bones to prevent drying out. This recipe makes lots of sauce, which should be served over dumplings, potatoes or rice. This is a combination of a few different recipes I had. I did it with a very small roe deer (a bit over 1kg for the saddle but would be good with large deer, just adjust the time according and you might need foil to cover the ham at the end to prevent burning.
Provided by Tea Girl
Categories Wild Game
Time 2h
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 220°C/425°F/Gas Mark 7.
- Rub lard or duck fat on meaty side of saddle.
- Season the saddle generously with salt and pepper.
- Cover with ham slices and put on roasting tray and put it in the preheated oven for 20 minutes.
- Lower oven to 150°C/300°F/Gas Mark 3.
- Add wine and broth to roasting tray and roast for 10 minutes per 500g for medium-rare to medium. The temperature of the thickest part should 60-65°C/135-145°F.
- While that the saddle is roasting, saute lightly the shallot and mushrooms in butter on medium heat and set aside.
- When the saddle is ready, remove from oven and remove the ham and cover in foil, leaving for 20 minutes.
- Pour the juices and wine from roasting pan into a sauce pan on high heat.
- Mix cold water and starch and add to the sauce pan.
- Bring to a boil and allow sauce to thicken.
- After sauce thickens, put temperature to low, add cream and wild mushrooms mix and cook until warm.
- Crumble the ham into the sauce and taste and add salt and pepper as necessary.
- Serve with hot dumplings, potatoes or rice and a salad.
Nutrition Facts : Calories 251.3, Fat 23.2, SaturatedFat 13, Cholesterol 65.2, Sodium 28.7, Carbohydrate 4.2, Fiber 0.3, Sugar 0.7, Protein 2
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- Wet a kitchen towel with vinegar and spread a thin layer on the baking sheet. Put the meat on a baking sheet and cover it with the vinegar towel for 12 hours. During this time the meat must be in a cool place, for example cellar. After 12 hours, preheat the oven to 200 °C (392 °F) with both up and low heat. Next wear plastic gloves and take the meat one at a time and let tap water just run over the meat (while holding it), to remove excess vinegar. Shake off excess water and put it on a different baking sheet (pan) (you could also clean the baking sheet that you've used previously). Remove tendons from leg and saddle of wild meat and season with salt and freshly ground pepper. If you're using saddle of venison, then just season it with salt on the inside and put it on the pan facing down. (See step by step photos up!!)
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- The drippings that came out of the venison while roasting are the foundation to a perfect gravy. Remove bay leaves and Juniper berries from the sauce. Now pour about ¼ liter (1 cup) water into the roasting pan that you’ve used to roast the venison and mix well, while scrapping up all the brownish staffs from the pan bottom with a spatula. Then sieve the brownish-staffs sauce broth into a saucepan or small pot. Using a wooden spoon crush the vegetables and press them through the sieve. Add creme fraiche and bring to a boil. Next stir in heavy cream and cornstarch (corn flour) mixed with a bit of water. Season with salt, freshly ground pepper and cayenne pepper. Let cook for 2 to 3 minutes and done. (if you want you can also refine the sauce with cranberry sauce, but not necessary).
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