Saddle Of Venison With Beetroot And Lamb's Lettuce - Miele DGC 6000 XL Cookbook

Ingredients
800 g boneless venison saddle
Salt
Pepper
Oil
800 g beetroot
2 onions
2 tbsp rapeseed oil
1 tsp juniper berries
75 g dried cranberries
100 ml dry red wine
250 ml game stock
200 g lamb's lettuce
1 heaped tsp wholegrain
mustard
3 tsp honey
2 tbsp balsamic vinegar
4-5 tbsp olive oil
>> Tip:
When cooking more than one
piece of meat at a time, choose
pieces of a similar weight (min.
500 g) and size if possible.
314 Meat
Saddle of venison with
beetroot and lamb's lettuce
Serves 4
1
Remove any fat and sinew
from the meat. Mix together
the salt, pepper and oil and
brush the meat with it. Place the
universal tray with the rack on
it in the oven and start the pro-
gramme (see below for settings).
After a period of 10 minutes
place the meat on the hot rack
and roast it.
2
Clean and wash the beet-
root, taking are not to
damage the skin. Boil in boiling
salt water for 25 - 30 minutes
until they are just al dente. Then
drain and rinse them in ice cold
water, peel and cut into thick
slices.
3
Peel and thinly slice the
onions and fry until
transparent in hot rapeseed
oil. Add the beetroot, juniper
berries and cranberries, deglaze
with red wine and game stock
and season with salt and pepper.
Bring to the boil and cook for
10 - 15 minutes.
4
Meanwhile clean, wash and
dry the lamb's lettuce. Mix
together the mustard, 2 tsp
honey, vinegar, salt and
pepper. Vigorously stir in the
olive oil. Before serving, mix
with the lamb's lettuce, season
the vegetables with the rest of
the honey and salt and serve
with the venison.
Automatic programme: Step 1
Automatic programmes » Meat
» Game » Venison » Venison
saddle » Roast with moisture
Duration: 87-150 minutes
Settings: Step 1
See roasting table on p.450
Shelf level:
Rack: 2
Universal tray: 1