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Old Viennese Saddle of Venison | Tender & Pink from the Oven
(0)
50 min
Gurkerl Küche
Zart rosa gebratener Hirschrücken nach traditioneller Wiener Art: Das edle Wildfleisch wird scharf angebraten, mit Wacholder und Rosmarin aromatisiert und im Backrohr auf den Punkt gegart. Vollendet mit feinem Rotwein-Preiselbeer-Jus.
Ingredients
Preparation method
Preparation & Searing
Remove the saddle of venison from the refrigerator about 30 minutes before preparation, pat dry, and trim away any sinews. Lightly crush the juniper berries in a mortar. Season the meat all over with fine salt and freshly ground black pepper.
Preheat the oven to 120 °C top and bottom heat. Strongly heat 2 tbsp of clarified butter in an ovenproof pan. Sear the saddle of venison all over for about 3–4 minutes until it has an evenly golden-brown crust.
Add the lightly crushed garlic cloves, rosemary sprigs, and crushed juniper berries to the meat in the pan, tossing them briefly in the hot fat to release their aromas.
Chef's tip
Pay attention to core temperature: With a meat thermometer, the saddle of venison is guaranteed to turn out perfect. Remove from the oven at a core temperature of 54–56 °C – the meat will continue to cook and rise by 1–2 degrees while resting.
Mount the sauce to perfection: Whisk in the cold butter only at the very end over gentle residual heat and do not let it boil again, so the sauce binds into a wonderfully velvety texture.
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