Saddle Of Venison Baden Baden Style Food

SADDLE OF VENISON "BADEN-BADEN STYLE"

Steps:

• Season the prepared saddle of venison on all sides with salt and pepper, the sear it on all sides in the clarified butter in the roast pan over high heat until browned.
• Remove the venison briefly to insert a rack into the roasting pan.
• Replace venison on rack and sprinkle breadcrumbs on top; roast in pre-heated 400-degree oven for 15 minutes for rare, about 18 minutes for medium.
• Remove venison from the roaster, wrap in alumnium foil and keep warm.
• Remove the rack from the roaster.
• Scrape any browned bits from the rack into the roasting pan.
• On stovetop, saute the apple rings in the roasting pan, browning them lightly in the drippings.
• Remove the apple rings, reserve warm.
• Increase heat to high, and allow the drippings to bubble up.
• Reduce heat to medium and deglaze the roasting pan with the red wine and stock.
• Scrape up any browned bits.
• Pour the stock through a sieve into a saucepan.
• Reduce over medium-high heat (being careful not to burn and stirring constantly) until syrupy.
• Remove from heat and mix in cold butter flakes with wire whisk until melted and absorbed.
• Your stock is now a sauce.
• Season tot taste with salt and butter.
• If you would like the consistency to be slightly thicker, you should reduce the stock more before adding the butter flakes.
• Keep this sauce warm on the stove over low heat until ready to serve.
• In a separate saute pan, heat clarified butter over medium-high heat.
• Add juniper berries, grapes, chestnuts and banana cuts; lightly brown these over medium-high heat.
• Remove from heat and drizzle with honey, stir well to glaze all evenly.
• Keep warm until serving.
• Unwrap reserved venison saddle from aluminum foil.
• Using a deboning knife, separate meat from the bones and transfer the resulting filet to a cutting board.
• Arrange the saddle bones (the rack) on a warmed serving platter.
• (Pour any drippings from the foil into your sauce for extra flavor.) Cut the filet on a bias; reassemble the filet on top of the rack on the warmed serving platter.
• Garnish by surrounding the roast with apple rings, banana cuts, grapes, chestnuts and juniper berries.
• Nap the roast with a little of the sauce; serve the remaining sauce on the side.
• Serve this most delicious of all roasts accompanied by (commercially available) Spaetzle, Gnocchi, Polenta (cut into medaillions and pan-fried til crisp and golden brown) or oven-roasted Red Bliss potatoes.

ROAST SADDLE OF VENISON WITH WILD MUSHROOM-CREAM SAUCE

Steps:

• Preheat oven to 220°C/425°F/Gas Mark 7.
• Rub lard or duck fat on meaty side of saddle.
• Season the saddle generously with salt and pepper.
• Cover with ham slices and put on roasting tray and put it in the preheated oven for 20 minutes.
• Lower oven to 150°C/300°F/Gas Mark 3.
• Add wine and broth to roasting tray and roast for 10 minutes per 500g for medium-rare to medium. The temperature of the thickest part should 60-65°C/135-145°F.
• While that the saddle is roasting, saute lightly the shallot and mushrooms in butter on medium heat and set aside.
• When the saddle is ready, remove from oven and remove the ham and cover in foil, leaving for 20 minutes.
• Pour the juices and wine from roasting pan into a sauce pan on high heat.
• Mix cold water and starch and add to the sauce pan.
• Bring to a boil and allow sauce to thicken.
• After sauce thickens, put temperature to low, add cream and wild mushrooms mix and cook until warm.
• Crumble the ham into the sauce and taste and add salt and pepper as necessary.
• Serve with hot dumplings, potatoes or rice and a salad.