SADDLE OF VENISON
Venison steaks, scented with thyme and rosemary, are served with butter-fried slip noodles. Chef Christian Golles' entree includes two hard-to-find items for U.S. Cooks - birdberries, and black walnut slices. Both add sharp, bitter notes to the dish. Birdberries are soaked in water for 4 days, then cooked with sugar syrup and apple; the black walnut slices are soaked in water for 2 weeks, then marinated in sugar syrup. Cranberries, elderberries, and currants are a passing substitute for birdberries; there's really nothing quite like the walnuts. In any event, the venison and slip noodles are a wonderful dish on their own. The "slip" noodles are named for the way they are made, rolled between your palm and a floured work surface.
Provided by Great Chefs
Number Of Ingredients 13
Steps:
- To prepare the noodles: Peel and rice the potatoes. Mound them on a lightly floured work surface and make an indentation in the center; put the egg yolks in the crater. Work the egg yolks into the potatoes gently with your fingers, then begin adding flour, 1/2 cup at first. Add the melted butter, then more flour, 1/4 cup at a time, working the dough just until it comes together and forms a ball. Cut in half. You will save half for another use, and use half. Wrap one half in plastic wrap, then in foil, and freeze for up to a month before thawing and using. Let the other half rest for 10 minutes. Pinch off one fourth of the dough and roll into a log about 1-1/4 inches in diameter. Cut the log into 1-inch chunks. Lightly dust flour on a work surface and place one of the dough chunks on the surface. With your hand flat, roll out the piece into a 4- to 5-inch noodle, pointed on both ends and thicker in the center. Set aside and repeat with all of the log, then with the remaining dough. Make a total of 24 slip noodles. To prepare the venison: Preheat the oven to 425 F. Season the medallions with salt and pepper. Heat the olive oil in a large skillet over high heat and sear the medallions on both sides until lightly browned, about 30 seconds per side. Take the pan off the heat and add the butter. Lay the sprigs of thyme and rosemary over the medallions and place in the preheated oven for 5 minutes, until rare. To finish the noodles: Melt the half of butter in a skillet over medium-high heat and add 12 slip noodles. Saute until lightly browned; remove and drain on paper towels. Repeat with the remaining butter and 12 more slip noodles. To serve: Place 2 venison medallions on each warmed serving plate. Place three pairs of crossed slip noodles around each plate. Put a spoonful of berry compote beside the medallions. If you have them, place a walnut slice on top of each medallion. Spoon pan juices over the meat and around the plates.
ROAST SADDLE OF VENISON WITH RED WINE
Provided by Craig Claiborne And Pierre Franey
Categories dinner, main course
Time P2DT2h45m
Yield 12 servings
Number Of Ingredients 20
Steps:
- Trim the saddle to remove any nerves or bits of fat.
- Put the saddle in a reasonably deep stainless steel or enamel utensil just large enough to hold it compactly. Add the onions, garlic, thyme, rosemary, carrot, celery, ginger, peppercorns, juniper berries, red wine, one and one-half cups of port wine and cinnamon stick. The surface of the meat should be covered with the marinade. Refrigerate one or two days. The longer the meat stands, the more gamy the taste will be.
- Remove the saddle of venison, but reserve the marinade with vegetables. Strain the marinade but reserve separately the liquid and vegetables.
- Preheat the oven to 450 degrees.
- Sprinkle the drained saddle with the one tablespoon of ground pepper and salt to taste.
- Heat the olive oil in a heavy roasting pan large enough to accommodate the saddle of venison. Brown the meat on both sides, about five minutes. Scatter the reserved vegetables around the meat and place the roasting pan in the oven. Bake 30 minutes. Turn the meat to the opposite side and bake 30 minutes or until the meat is medium rare. If you want the meat more fully cooked, let it bake an additional 15 minutes or longer. To test for doneness, insert a thin metal skewer inside the hollow part (the spinal cord) of the spine. Remove the skewer and press it to your lips. If it is nicely warm, the meat is medium rare. If it is hot, the meat is well done. Transfer the meat to a warm platter.
- Place the roasting pan over medium heat and add the reserved marinating liquid. Bring to the boil, stirring to dissolve the brown particles that cling to the bottom and sides of the pan. Cook about 10 minutes and pour the sauce and reserved vegetables into a casserole or deep skillet. Let simmer slowly about one-half hour. Add the cream and remaining cup of port wine and bring to the boil. Let cook about 15 minutes or until the sauce is slightly thickened.
- Line a saucepan with a sieve, preferably of the sort known in French kitchens as a chinois. Pour the sauce and solids into the sieve, pressing to extract as much liquid and flavor as possible from the solids. Discard the solids.
- Bring the sauce to the boil and swirl in the butter.
- Add salt and pepper and stir in the jelly. Carve the meat and serve with a little of the sauce spooned over each serving. Serve with mashed potatoes, if desired.
Nutrition Facts : @context http, Calories 774, UnsaturatedFat 11 grams, Carbohydrate 13 grams, Fat 29 grams, Fiber 2 grams, Protein 93 grams, SaturatedFat 16 grams, Sodium 1116 milligrams, Sugar 5 grams, TransFat 0 grams
SADDLE OF VENISON "BADEN-BADEN STYLE"
This is one of the most opulent, delicious meals you will ever prepare or eat. Due to the low-fat nature of venison, it is also fairly healthy and not as much of a "sin" as might seem once you read the list of ingredients below. Baden-Baden is a health spa and casino town in Germany that has ranked as one of the most elegant resorts in Europe for centuries. This dish is often encountered there during the fall, when venison is readily available. Nowadays, however, most venison in the U.S. (as well as Europe) is farm-raised, so this elegant meal can be enjoyed anytime. Treat this as a truly extra-special occasion dish and you will be amazed at the raves you will get from your guests.
Provided by LastBaron
Categories Deer
Time 1h15m
Yield 1 Saddle of Venison, 4 serving(s)
Number Of Ingredients 17
Steps:
- Season the prepared saddle of venison on all sides with salt and pepper, the sear it on all sides in the clarified butter in the roast pan over high heat until browned.
- Remove the venison briefly to insert a rack into the roasting pan.
- Replace venison on rack and sprinkle breadcrumbs on top; roast in pre-heated 400-degree oven for 15 minutes for rare, about 18 minutes for medium.
- Remove venison from the roaster, wrap in alumnium foil and keep warm.
- Remove the rack from the roaster.
- Scrape any browned bits from the rack into the roasting pan.
- On stovetop, saute the apple rings in the roasting pan, browning them lightly in the drippings.
- Remove the apple rings, reserve warm.
- Increase heat to high, and allow the drippings to bubble up.
- Reduce heat to medium and deglaze the roasting pan with the red wine and stock.
- Scrape up any browned bits.
- Pour the stock through a sieve into a saucepan.
- Reduce over medium-high heat (being careful not to burn and stirring constantly) until syrupy.
- Remove from heat and mix in cold butter flakes with wire whisk until melted and absorbed.
- Your stock is now a sauce.
- Season tot taste with salt and butter.
- If you would like the consistency to be slightly thicker, you should reduce the stock more before adding the butter flakes.
- Keep this sauce warm on the stove over low heat until ready to serve.
- In a separate saute pan, heat clarified butter over medium-high heat.
- Add juniper berries, grapes, chestnuts and banana cuts; lightly brown these over medium-high heat.
- Remove from heat and drizzle with honey, stir well to glaze all evenly.
- Keep warm until serving.
- Unwrap reserved venison saddle from aluminum foil.
- Using a deboning knife, separate meat from the bones and transfer the resulting filet to a cutting board.
- Arrange the saddle bones (the rack) on a warmed serving platter.
- (Pour any drippings from the foil into your sauce for extra flavor.) Cut the filet on a bias; reassemble the filet on top of the rack on the warmed serving platter.
- Garnish by surrounding the roast with apple rings, banana cuts, grapes, chestnuts and juniper berries.
- Nap the roast with a little of the sauce; serve the remaining sauce on the side.
- Serve this most delicious of all roasts accompanied by (commercially available) Spaetzle, Gnocchi, Polenta (cut into medaillions and pan-fried til crisp and golden brown) or oven-roasted Red Bliss potatoes.
Nutrition Facts : Calories 319.9, Fat 20.7, SaturatedFat 12.9, Cholesterol 53.4, Sodium 166.9, Carbohydrate 33.4, Fiber 3.6, Sugar 22.3, Protein 1.7
STUFFED SADDLE OF VENISON WITH PRUNES & BRIOCHE
Venison might not be the first meat that comes to mind when choosing a roast, but it gives great results - especially when stuffed with prunes and brioche
Provided by Rob Taylor
Categories Dinner, Lunch, Main course
Time 1h45m
Number Of Ingredients 10
Steps:
- Heat oven to 180C/160C fan/gas 4. To make the stuffing, melt the butter in a shallow pan, then fry the onion, garlic, prunes and bacon until the onion is translucent and the bacon is slightly coloured. Add the brioche and cook until combined and broken down, then add the sage, season and remove from heat.
- Put a sheet of baking parchment on a sheet of foil (both should be larger than your venison). Arrange four pieces of string across the kitchen counter and put the foil and parchment on top - this will help the venison to keep its shape. Lay another four pieces of string across the parchment. Lay the pancetta on top of the paper and string, slightly overlapping the slices so that they cover an area roughly the size of your opened-out venison.
- Lay the venison on top of the pancetta, skin-side down, then spoon the stuffing down the centre, patting it with your hands to make it into a sausage shape.
- Fold in the sides of the venison, along with the pancetta, so they touch or slightly overlap - use the foil and baking parchment to help you. Tie the strings around the venison, making sure that the foil and parchment enclose the meat but stay outside it. Fold in the ends and tie the other pieces of string tightly around the outside of the parcel to hold it in shape.
- Put the venison on a baking sheet or in a roasting tin. Roast for 40-50 mins or until a meat thermometer pushed into the joint reaches 60C, for medium rare meat. Rest for 10 mins, then remove and discard the foil and parchment. Brush the venison all over with butter and return to the oven for a final 10 mins. Leave to rest for 10-15 mins before removing the string and slicing.
Nutrition Facts : Calories 348 calories, Fat 15 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 47 grams protein, Sodium 0.9 milligram of sodium
ROAST SADDLE OF VENISON WITH WILD MUSHROOM-CREAM SAUCE
The saddle is a backcut of deer. Whilst with larger deer, this cut is removed to make filet, with smaller deer, it is better to do it on the bones to prevent drying out. This recipe makes lots of sauce, which should be served over dumplings, potatoes or rice. This is a combination of a few different recipes I had. I did it with a very small roe deer (a bit over 1kg for the saddle but would be good with large deer, just adjust the time according and you might need foil to cover the ham at the end to prevent burning.
Provided by Tea Girl
Categories Wild Game
Time 2h
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 220°C/425°F/Gas Mark 7.
- Rub lard or duck fat on meaty side of saddle.
- Season the saddle generously with salt and pepper.
- Cover with ham slices and put on roasting tray and put it in the preheated oven for 20 minutes.
- Lower oven to 150°C/300°F/Gas Mark 3.
- Add wine and broth to roasting tray and roast for 10 minutes per 500g for medium-rare to medium. The temperature of the thickest part should 60-65°C/135-145°F.
- While that the saddle is roasting, saute lightly the shallot and mushrooms in butter on medium heat and set aside.
- When the saddle is ready, remove from oven and remove the ham and cover in foil, leaving for 20 minutes.
- Pour the juices and wine from roasting pan into a sauce pan on high heat.
- Mix cold water and starch and add to the sauce pan.
- Bring to a boil and allow sauce to thicken.
- After sauce thickens, put temperature to low, add cream and wild mushrooms mix and cook until warm.
- Crumble the ham into the sauce and taste and add salt and pepper as necessary.
- Serve with hot dumplings, potatoes or rice and a salad.
Nutrition Facts : Calories 251.3, Fat 23.2, SaturatedFat 13, Cholesterol 65.2, Sodium 28.7, Carbohydrate 4.2, Fiber 0.3, Sugar 0.7, Protein 2
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