Saddle of venison
- 2 onions
- 20 g clarified butter
- 1 Glass (680 ml) Red cabbage
- 1 jar (s) (236 ml) Pineapple in pieces
- 50 g Raisins
- 1/8 l Red wine
- 4 Bay leaves
- 8 Juniper berries
- Salt
- white pepper
- 1 Pinch Sugar
- 1 Bund Soup green
- 1 (approx. 1 kg) Saddle of venison
- 70 g Sliced breakfast bacon
- 100 g whipped cream
- 20 g
Cornstarch - 2 cl Madeira
- 2 canned pineapple rings
- 2 EL Cranberries
- Parsley
- aluminum foil
60 minutes
light
- 1.
- Peel the onions and cut into wedges. Heat clarified butter in a saucepan and sauté the onions in it. Add red cabbage, pineapple pieces with juice and raisins and deglaze with the wine.
- 2.
- Add 2 bay leaves and 4 juniper berries and cook covered for 30 minutes. Season to taste with salt, pepper and sugar. Clean, wash and dice the soup greens. Wash the saddle of venison, pat dry, rub salt and pepper and cover with the bacon slices.
- 3.
- Place the vegetables, remaining bay leaves and mashed juniper berries with the saddle of venison on the drip pan of the oven and bake in the preheated oven (electric stove: 200 ° C / gas: level 3) for 30-40 minutes roast meat.
- 4.
- After 20 minutes, add 1/4 liter of water. Remove the saddle of venison and wrap it in aluminum foil and let it rest for a while. Pour the stock through a sieve into a saucepan and bring to the boil. Mix the cream and cornstarch and add to the sauce.
- 5.
- Bring to the boil while stirring. Season to taste with salt, pepper and Madeira. Cut the saddle of venison and garnish with the halved pineapple rings, cranberries and parsley. Serve with red cabbage and sauce.
- 6.
- Boiled potatoes or croquettes go well with this.
1 person approx.
- 950 kcal
- 3970 kJ
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