Table of Contents
Advertisement
Meat
Roebuck saddle
Preparation time: 110 minutes + 24 hours for marinating
Serves 6
For the roebuck saddle
1.2 kg roebuck saddle, boned
1 ½ l buttermilk
1 tsp. game seasoning (mixed spices)
1 tsp. salt
Pepper
For frying
30 g clarified butter
For the sauce
125 ml red wine
800 ml game stock
125 g crème fraîche
1 tbsp. cornflour
1 tbsp. water | cold
Salt
Pepper
Game seasoning (mixed spices)
Accessories
Gourmet oven dish with lid
Glass tray
Preparation
Trim the skin from the roebuck saddle.
Marinate in buttermilk for about
24 hours. Turn it over several times
throughout this period.
Rinse the saddle of roebuck with cold
water and pat dry with a paper towel.
Season with game seasoning, salt and
pepper.
Heat the clarified butter in the Gourmet
oven dish and sear the saddle of
roebuck all over. If necessary, separate
any chunks of meat.
112
Remove the meat from the dish, place it
on the glass tray and insert the food
probe. Place the glass tray in the oven.
Cook.
To make the sauce, add the red wine
and game stock to the Gourmet oven
dish to dilute the juices. Add the crème
fraîche. Stir the cornflour into the water
and then add it to the sauce to aid
thickening. Bring to the boil. Season
with salt, pepper, sugar and game
seasoning to taste.
Settings
Automatic programme
Meat | Game Roebuck saddle
Programme duration: 35 minutes
Manual
Oven functions: Auto Roast
Temperature: 180 °C
Core temperature: 72 °C
Booster: Off
Pre-heat: Off
Crisp function: Off
Duration: Approx. 35 minutes
Shelf level: 1
Useful tip
Serve with 6 pear halves. Remove
these from the tin and heat them gently.
Then arrange them, core side down,
around the saddle of venison, filling
each one with 1 tsp. cranberry sauce.
Advertisement
Table of Contents
