Marinated saddle of venison

Ingredients for 4 portions:

Ingredients for saddle of venison and marinade: 10 juniper berries, 8 allspice seeds, 10 black pepper seeds, tsp fennel seeds, 1 cinnamon stick, 4 cloves, 2 dried bay leaves in pieces, tsp dried thyme, 50 g halved onions, 1 clove of garlic, 150 g carrots in small pieces, 100 g parsley roots in small pieces, 100 g celeriac in small pieces, 500 g dry red wine, 125 g balsamic vinegar, 600 g saddle of venison, taken out and kitchen-ready, salt, 4 tsp sugar

Ingredients for the red cabbage salad: 1 pomegranate, salt, ½ tsp cayenne pepper, 75 g natural yogurt, 50g mayonnaise, 500 g fresh red cabbage in small pieces, 150 g lamb´s lettuce

Preparations:

Coarsely chop juniper, allspice, pepper, fennel, cinnamon, cloves, bay leaves and thyme in a mortar or blender. Put the spice mixture in a disposable tea bag, tie with kitchen thread and place in a bowl (approx. 1.2 l). Put the onions, garlic, carrots, parsley roots and celeriac in a pot, add the red wine, bring to the boil for a few minutes, and give it together with balsamic vinegar into the pot with the spice bag and leave it to cool. Place meat with red wine marinade and spice bag in a large freezer bag (3 l), close and leave in the refrigerator for 1 day, turning occasionally.

Remove the meat from the marinade 1 hour before preparation, drain and let it reach room temperature. Put the marinade through a sieve in a bowl and set aside. Continue with the recipe during this time. Cut the pomegranate in half horizontally, remove the seeds from one half and set aside. Squeeze the juice from the other half with a citrus juicer. Mix 60 g pomegranate juice, 1 tsp salt, cayenne pepper, yoghurt, mayonnaise, add red cabbage, stir, season it and leave to infuse. Dab meat dry and season all around with salt. Heat the oil in a large pan on the stove and fry the meat for 4 minutes over medium to high heat until brown on all sides. Then cook in a preheated oven (175 °C top and bottom heat) for approx. 40 minutes in a roaster. Measure the core temperature with an oven thermometer, at 60°C the meat is pale pink. In the meantime, place 200 g marinade and sugar in a pan and boil down to 8 tablespoons over high heat until syrupy. Remove the saddle of venison from the oven and cut into 1 cm thick slices. Add the pomegranate seeds and lamb‘s lettuce to the red cabbage salad, arrange with the roast saddle of venison, sparkle with the reduction and serve with baguette, for example.

 Our Wine Recommendation:

A wonderful red wine goes best with this game dish. The Babylonstoren Shiraz 2019 is made for this. Thanks to its complex character, which combines aromatic spices with fruity notes and a velvety mouthfeel, it is the ideal partner for game. The full-bodied red wine blend Babylonstoren Babel Red Blend 2019 is also a good choice. Or go for the Delaire Graff The View Red Blend 2018. Thanks to its intense fruity notes and a hint of cinnamon, e is an ideal companion to game and other hearty meat dishes.

Tags: Game, Red Wine

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