Saddle Of Venison / Roebuck - Miele H 4641 User Instructions

Saddle of venison / roebuck

Serves 6
2000 g saddle of venison or roebuck
One and a half to two litres buttermilk
8 juniper berries
2 bay leaves
3 peppercorns
Salt and pepper
30 g melted butter
100 g streaky bacon
125 ml red wine
500 ml water
125 g crème fraîche or
sour cream
Corn flour
6 pear halves
6 tsp cranberry sauce
Method:
1. Remove any outer membranes from
the meat and marinate for 24 hours in
buttermilk, turning frequently. Rinse the
meat in cold water, pat dry, brush with
melted butter, and wrap in the slices of
bacon.
2. Place in a roasting pan, and scatter
the juniper berries and bay leaves over
the top. Cover, and roast in the oven for
15 minutes. Add some of the red wine,
the water and crème fraîche and
continue to roast without a lid.
3. Blend the juices from the meat and
the rest of the red wine, crème fraîche
and water, and thicken with some corn
flour paste. Carve the meat, and place
on a serving dish. Pour the sauce over.
4. Warm the pears, and arrange around
the carved meat with the rounded side
downwards. Fill with a spoonful of
cranberry sauce and serve.
Use one of the following functions:
Automatic / Game / Venison saddle or
Roebuck saddle
With meat dishes you have to enter
a weight. If you want to roast more
than one piece of meat at a time
enter the weight of the larger joint.
Do not enter the total weight!
or:
Auto roast
Temperature: 180-200°C
Shelf level: 1
Duration: 70-100 minutes
or:
Conventional
Temperature: 200-220°C
Shelf level: 1
Duration: 70-100 minutes
When using a roast probe, set the
temperature to 65-75°C.
Game
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