How to cook the saddle of venison in the oven, recipe with cranberry sauce, obtained by making an aromatic mince, including juniper and bay leaf, to flavor the meat to be cooked in foil.
Ingredients for 4 people
- 800 g of deer saddle
- 6 juniper berries
- 1 bay leaf
- 3 sprigs of thyme
- black peppercorns
- 4 tablespoons of extra virgin olive oil
For the sauce
- 50 g of blueberry jam
- vegetable broth to taste
- 1 carrot
Recommended readings- Fried veal meatballs with potatoes, bacon and walnuts
- Wild boar in salami with olives and tomatoes
- Veal belly cooked at low temperature
- Tender veal stew
- Chicken breast with almonds
- 1 onion
- 1 stalk of celery
- 1 knob of butter
- scraps and bones of the deer saddle
How to prepare the saddle of venison in the oven
To start, make the sauce by browning the meat waste with a little extra virgin olive oil.
Add the onion, carrot and celery stalk to the scraps, cleaned and cut into small pieces.
After pour some vegetable stock and let it boil for about 1 hour.
Meanwhile, chop the black pepper grains, juniper, thyme and bay leaf.
Roll the saddle of venison in the chopped flavorings, then tie it with the kitchen string, and with a drizzle of extra virgin olive oil, brown it quickly for about 5 minutes.
At this point remove the string and close the saddle already browned in the baking paper making a well sealed bundle.
Bake the foil at 180 ° C for 15 minutes.
When the sauce has reduced by 1/4 pass it through a colander, tie it with 1 knob of butter and pour the blueberry jam.
Remove the saddle of deer from the bag, cut it into slices and arrange it over the blueberry sauce.
Serve it on the table accompanied with polenta.
