Saddle Of Venison - Miele 11 197 290 / 00 Cookbook

Meat

Saddle of venison

Preparation time: 110 minutes + 24 hours for marinating
Serves 4
For the marinade
500 ml red wine
250 ml water
1 carrot | diced
3 onions | diced
For the saddle of venison
1.2 kg saddle of venison, ready to cook
1 tsp. salt
1 tsp. coarsely ground pepper
½ tsp. ground sage
½ tsp. thyme
60 g streaky bacon | sliced
500 ml stock or game stock
For the sauce
350 g morello cherries from a jar
(drained weight)
200 ml morello cherry juice (from the
jar)
200 g cream
150 ml water or marinade
1 tbsp. cornflour
½ tbsp. water or marinade
Salt
Pepper
Sugar
Accessories
Kitchen string
Food probe
Gourmet oven dish
Rack
110
Preparation
To make the marinade, place the wine,
water, carrots and onions in a pan and
bring to the boil. While the liquid is still
lukewarm, pour it over the saddle of
venison and leave to marinate in the
fridge for 24 hours.
Remove and dry the saddle of venison.
Put the marinade to one side. Mix
together the salt, pepper and herbs;
then rub them into the saddle of
venison. Wrap the saddle of venison in
bacon, securing it with kitchen string if
necessary.
Place the saddle of venison in a
Gourmet oven dish and insert the food
probe. Place the Gourmet oven dish on
the rack and place in the oven. Cook.
After 30 minutes, pour over the stock or
game stock; then continue cooking.
To make the sauce, add some game
stock to the Gourmet oven dish to
dilute the juices. Drain the morello
cherries, collecting the juice. Remove
the saddle of venison; add the morello
cherry juice, cream and water (or
marinade) to the juices.
Stir the cornflour into the water and
then add it to the sauce to aid
thickening. Bring everything to the boil
and add the morello cherries. Season
with salt, pepper and sugar to taste,
plus the marinade if desired.