Saddle of roebuck or venison
Serves approx. 6
2000 g saddle of roebuck or venison
11/2–2 litres of buttermilk
8 juniper berries
2 bay leaves
3 peppercorns, crushed
Salt and pepper
30 g melted butter
100 g streaky bacon (in slices)
125 ml red wine
500 ml water
125 g crème fraîche or
sour cream
Cornflour
6 pear halves
6 tsp cranberry sauce
Method
1. Trim the meat of any outer
membranes and marinate for 24 hours
in buttermilk, turning frequently. Rinse
the meat in cold water and pat dry.
Season with salt and pepper, brush
with melted butter and wrap in the
slices of bacon.
2. Place in a roasting pan, and scatter
the crushed peppercorns, juniper
berries and bay leaves over the top.
Cover and roast in the oven for 15
minutes. Add some of the red wine, the
water and crème fraîche and continue
to roast without a lid.
3. Blend the juices from the meat with
the rest of the red wine, crème fraîche
and water, and thicken with some
cornflour paste. Carve the meat, and
place on a serving dish. Pour the sauce
over.
4. Warm the pears, and arrange around
the carved meat with the rounded side
downwards. Fill with a spoonful of
cranberry sauce and serve.
Settings
Automatic programmes \ Game \
Roebuck saddle or Venison saddle
Duration: Approx. 75 minutes
Auto roast
Temperature: 170–190 °C
Shelf level: 1
Duration: 70–100 minutes
Conventional heat
Temperature: 180–200 °C
Shelf level: 1
Duration: 70–100 minutes
Core temperature when using the food
probe: 70–78 °C
Game recipes
190
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