Saddle of Venison

Sear the saddle of venison in hot oil on both sides. When the meat changes color, the pores have closed. Then season with salt and place in a large roasting pan. Add red wine, vinegar and rapeseed oil. Add the spices as well. Peel the vegetables and onions and add them whole. Roast the back in the stove at not more than 150-160 °C.

Depending on the size of the back, it will be ready after 1 to 2 hours.

The easiest way is to use a roasting thermometer. It is ovenproof and can remain in the stove for the entire time. When the roast has reached 50 °C in the deepest core, it is done.

If you prefer it less pink, wait until it reaches 80 degrees.

For the sauce, lightly puree the vegetables with the stock, then press through a sieve. Add whipped cream and a little red wine if you like. Flour is not necessary. Serve with boiling potatoes and red cabbage.

Tip: Cook only with high-quality spices – they are the be-all and end-all of a good dish!

Related Recipes:

Roulade of Saddle of Venison in Spice Crêpe with Pickled CherriesHave fun preparing this mushroom dish! Put port and liqueur wine in a saucepan and boil until half. Add cherry... Venison Escalope in Red Wine Sauce with Spinach Croquettes and Green AsparagusFor the venison cutlets in red wine sauce with spinach croquettes and green asparagus, first pound the venison... Braised Venison LeafDice leek, onions, carrots and celery. Crush juniper berries, put half aside. Mix kitchen herbs, vegetables... Sauerbraten From the Leg of VenisonSauerbraten is one of the most popular dishes on German tables. Short meat and a lot of sauce, which can be... Pink Venison Steak with MushroomsFor the pink venison steak with mushrooms, preheat the oven to 160 °C. Season the well-cleaned venison steaks... False HareCut rolls in half crosswise once and soak in milk or water. Meanwhile, finely chop or very finely chop the... Glazed Leg of Lamb with HerbsStuff the leg of lamb with the herbs, tie with kitchen twine. Rub the meat with salt and pepper. Rinse roasted... Beef Cookies with Red Wine SaucePeel the onion and garlic clove and chop finely. Season the beef patties with salt and pepper. Heat the... Fillet of Saddle of Lamb with Rosemary JusChop the parsley finely, it should give about three tablespoons (for the mixture 2 bunches). Pluck the... Pheasant Breast with Rosemary and VanillaFor the pheasants: Season the poultry inside and out with pepper and salt. Heat the butter in a frying pan and...