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Roasted saddle of venison

Name: Roasted saddle of venison
Yield: 6
Ingredients: 1 Rehrücken; 380 ml Rotwein; ½ Sellerie; 3 Karotte; 2 Zwiebel; 100 g Butterschmalz; 100 ml Schlagobers; 3 EL Tomatenmark; 1 EL Mehl; Senfkörner; Pfefferkörner; 2 Lorbeerblatt; Salz; Preiselbeerkompott

Seasonality: 10%.

Ingredients for 6 persons: 1 Saddle of venison, 380 ml Red wine, ½ Celery, 3 Carrots, 2 Onions, 100 g Clarified butter, 100 ml Whipping cream, 3 tbsp Tomato paste, 1 tbsp Flour, Mustard seeds, Peppercorns, 2 Bay leaves, Salt, Lingonberry compote

Nutrition per serving View details

Carbohydrates: 15 g Protein: 24 g Fat: 63 g Fiber: 5 g

Energy: 762 kcal (3,188 kJ)

Preparation of Roasted saddle of venison

Saddle of venison

1 Saddle of venison

1 Saddle of venison filleting (for 6 people you need a whole saddle of venison weighing approx. 3 kg, of which approx. one third is the fillets). Trim the saddle of venison fillets and set aside. Chop up half of the bones. The remaining bones can be used for other dishes.

Venison stock

½ Celery
3 Carrots
250 ml Red wine
2 Onions
50 g Clarified butter
3 tbsp Tomato paste
1 tbsp Flour
2 Bay leaves
Mustard seeds, Peppercorns, Salt, Lingonberry compote

2 Onions, 3 Carrots und ½ Celery grob würfeln. Fry the chopped boil and the meat sections of the fillets in 50 g Clarified butter until brown on all sides. Remove and fry the roots in the remaining fat. Add 3 tbsp Tomato paste and fry briefly. Dust with 1 tbsp Flour and extinguish with 250 ml Red wine. Boil down the red wine. Add the bones back to the vegetables and season with Mustard seeds, Peppercorns, 2 Bay leaves, Salt and Lingonberry compote. Leave to simmer uncovered on a low heat for 2-3 hours. Pour in water in between if necessary.

Saddle of venison

130 ml Red wine
50 g Clarified butter

Sear the saddle of venison fillets all over in 50 g Clarified butter. Aus der Pfanne nehmen. Remove the drippings with 130 ml Red wine and reduce the wine almost completely. Return the fillets to the pan and roast in the oven at 180°C for a further 10-20 minutes. The cooking time depends on the desired degree of doneness (pink or cooked all the way through) and the thickness of the fillets.

Sauce

100 ml Whipping cream

Die Knochen aus dem Rehfond nehmen und beiseite stellen (diese können später extra serviert werden). Strain the remaining stock through a sieve and carefully strain with a ladle. Discard the solid components. Refine the sauce with 100 ml Whipping cream. Depending on the desired consistency, boil down or add water.

Serving

Portion the fillets and serve with the sauce and garnishes.

Created and tested by Martin Schlagnitweit – seasonal cook, web developer and vegetable grower.

Martin Schlagnitweit

Roasted saddle of venison photos

Chop the bones into small pieces and fry

Fry the root vegetables in the remaining oil

Simmer the stock for 2-3 hours

Clean the saddle of venison fillets and cut into equal-sized pieces

Sear the saddle of venison fillets all over

The finished game stock

Strain and strain the stock

The sauce after straining

The roasted saddle of venison fillets, portioned

The finished roasted saddle of venison

Nutrition per serving

Reference amount: 1 serving

Composition

Carbohydrates 14% Protein 23% Fat 60% Fiber 4.7%

Carbohydrates: 15 g
Protein: 24 g
Fat: 63 g
Fiber: 5 g

Energy

762 kcal

3,188 kJ

Questions about Roasted saddle of venison

How many kcal does Roasted saddle of venison have?: One serving of Roasted saddle of venison provides 762 kcal.
How many carbs does Roasted saddle of venison contain?: One serving of Roasted saddle of venison contains 15 g of carbs.
How much protein does Roasted saddle of venison contain?: One serving of Roasted saddle of venison contains 24 g of protein.
How much fat does Roasted saddle of venison contain?: One serving of Roasted saddle of venison contains 63 g of fat.
How much fiber does Roasted saddle of venison contain?: One serving of Roasted saddle of venison contains 5 g of fiber.