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Classic Oven-Roasted Saddle of Venison | Tender Game Delight
(0)
45 min
Under an hour
Gurkerl Küche
Ein herbstlicher Festtags-Klassiker der österreichischen Küche: Zarter Rehrücken, im heißen Schmalz mit Rosmarin und Knoblauch angebraten und im Backrohr auf den Punkt saftig und rosa gegart. Dazu eine samtige Rotweinsauce mit feinem Wacholder und fruchtigen Wildpreiselbeeren.
Preparation method
Preparation
Remove the saddle of venison from the refrigerator about 30 minutes before preparation so the meat reaches room temperature. Pat dry thoroughly, remove any fine sinew, and season all over with salt and freshly ground pepper.
Preheat the oven to 140 °C top/bottom heat. Peel and finely dice the shallots. Peel the garlic cloves and crush them lightly with the flat side of a knife. Lightly crush the juniper berries in a mortar.
Searing & cooking in the oven
Heat 2 tbsp clarified butter in an ovenproof roasting pan or a heavy skillet. Sear the saddle of venison over high heat on all sides for about 2 to 3 minutes until a fine brown crust forms.
Chef's tip
Pay attention to the core temperature: Lean game meat remains juiciest at a core temperature of 54–56 °C (pink). While resting in foil, the internal temperature will rise by another 1–2 °C.
Use ice-cold butter: For the perfect monte au beurre (mounting), the butter must be fridge-cold. It binds the sauce into a creamy texture and gives it a wonderful sheen.
Ingredients
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