Saddle Of Roebuck Or Venison - Miele H 6000 BM Cookbook

Meat and poultry

Saddle of roebuck or venison

Preparation time: 100–120 minutes + marinate for 24 hours
Serves 6
Ingredients
2 kg saddle of roebuck or venison
1 ¹/₂ – 2 l buttermilk
8 juniper berries
2 bay leaves
3 peppercorns, crushed
Salt
Pepper
30 g melted butter
100 g streaky bacon, sliced
125 ml red wine
500 ml water
125 g soured cream or crème fraîche
Cornflour
6 pear halves
6 tsp cranberry sauce
Accessories
Gourmet oven dish
Method
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.
Place in the Gourmet oven dish, and
scatter the crushed peppercorns,
juniper berries and bay leaves over the
top. Cover and roast for 15 minutes.
Add some of the red wine, the water
and crème fraîche and continue to roast
uncovered.
138
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. Serve with the sauce.
Warm the pears, and arrange around
the carved meat with the rounded side
downwards. Fill with a spoonful of
cranberry sauce and serve.
Recommended settings
Oven function: Automatic programmes
Programme: Game \ Roebuck saddle or
Venison saddle
Duration: approx. 50 minutes
Alternative settings
Oven function: Auto roast
Temperature: 170–190 °C
Shelf level: 1
Duration: 40–70 minutes
-
Oven function: Conventional heat
Temperature: 180–200 °C
Shelf level: 1
Duration: 40–70 minutes
-
Core temperature when using the food
probe: 70–78 °C