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Oven-Roasted Saddle of Venison | Tender & Cooked Pink
(0)
45 min
Under an hour
Gurkerl Küche
Ein wahrer Festtagsklassiker der österreichischen Küche: Zarter Hirschrücken, zuerst in Butterschmalz mit frischen Kräutern scharf angebraten und anschließend im Backrohr schonend rosa gegart. Dazu eine feine Wacholder-Rotweinsauce, abgerundet mit kalter Butter und Wildpreiselbeeren.
Preparation method
Preparation
Take the saddle of venison out of the refrigerator about 30 minutes before preparation so the meat reaches room temperature. Carefully remove any silver skin or sinew (trim), pat dry, and season all over with salt and freshly ground pepper.
Preheat the oven to 120 °C top/bottom heat. Have an ovenproof dish or baking tray ready in the oven.
Searing and cooking the meat
Heat the clarified butter in a heavy skillet. Sear the saddle of venison on all sides over high heat for about 1 to 2 minutes each until a nice brown crust forms. Briefly add the fresh rosemary and thyme sprigs to the hot fat.
Chef's tip
For the perfect result, use a meat thermometer: At a core temperature of 54 °C, the saddle of venison is tender pink (medium rare); at 57 °C, it is cooked to perfection (medium).
Do not let the sauce boil after whisking in the cold butter, otherwise it may separate.
Ingredients
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