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Roast Saddle of Venison (Medium-Rare) | Tender & Juicy from the Oven
(0)
45 min
Under an hour
Gurkerl Küche
Feinster Rehrücken mit aromatischer Wacholder-Kräuterkruste, im Backrohr auf den Punkt zart und rosa gegart. Dazu eine samtige Preiselbeer-Rotweinsauce – der edle Herbstklassiker der österreichischen Wildküche.
Preparation method
Preparation & Searing
Preheat the oven to 120 °C top/bottom heat. Pat the saddle of venison thoroughly dry and carefully trim any sinew. Finely crush the juniper berries in a mortar and finely chop the needles and leaves from one sprig each of rosemary and thyme. Rub the meat all over with salt, pepper, the crushed juniper berries, and the chopped herbs.
Heat the clarified butter strongly in an ovenproof pan. Sear the saddle of venison briefly and vigorously on all sides together with the remaining whole herb sprigs (approx. 3–4 minutes in total) until a nice golden-brown crust forms.
Cooking in the Oven
Place the pan with the meat and herbs directly into the preheated oven (middle rack). Gently cook the saddle of venison for about 15–18 minutes until a core temperature of 54–56 °C is reached for a perfectly tender medium-rare result.
Chef's tip
To guarantee a tender result, using a meat thermometer is worthwhile: at a core temperature of 54–56 °C, the saddle of venison is perfectly medium-rare.
Classic Austrian potato croquettes, sautéed wild mushrooms, or glazed chestnuts make excellent side dishes.
150 min
Masterpiece
