DOCUMENT

214 Saddle of venison Serves 4 | Preparation time: 110 minutes Ingredients For the marinade: 500 ml red wine 250 ml water 1 carrot | diced 3 onions | diced For the saddle of venison: 1.2 kg saddle of venison, ready to cook 1 tsp. salt 1 tsp. coarsely ground pepper ½ tsp. ground sage ½ tsp. thyme 60 g streaky bacon | sliced For the sauce: 500 ml stock or game stock 350 g morello cherries from a jar (drained weight) 200 ml morello cherry juice (from the jar) 200 g cream 1 tbsp. cornflour ½ tbsp. water Salt Pepper Sugar For frying: 1 tbsp. oil Accessories: Gourmet oven dish Universal tray Food probe Preparation To make the marinade, place the wine, water, carrots and onions in a pan and bring to the boil. While the liquid is still lukewarm, pour it over the saddle of venison and leave to marinate in the fridge for 24 hours. Remove and dry the saddle of venison. Put the marinade to one side. Mix together the salt, pepper and herbs; then rub them into the saddle of venison. Start the Automatic programme or pre-heat the oven. Heat the oil in a Gourmet oven dish and sear the saddle of venison on all sides (approx. 1 minute per side). Place the saddle of venison on the universal tray and insert the food probe. Cover the saddle of venison with bacon. Place the universal tray in the oven. Cook. After 35 minutes, pour over the stock or game stock; then continue cooking. To make the sauce, add some game stock to the Gourmet oven dish to dilute the juices. Drain the morello cherries, collecting the juice. Remove the saddle of venison; add the morello cherry juice, cream and water (or marinade) to the juices. Stir the cornflour into the water and then add it to the sauce to aid thickening. Bring everything to the boil and add the morello cherries. Season with salt, pepper and sugar to taste, plus the marinade if desired. Settings Automatic programme Meat | Game | Saddle of venison Programme duration: approx. 100 minutes Manual Oven functions: Conventional Heat Temperature: 160–170 °C °C Core temperature: 54 °C (rare), 57 °C (medium rare) Booster: Off Pre-heat: On Crisp function: Off Duration: approx. 75–85 minutes (rare), 85–95 minutes (medium), 95–105 minutes (well-done) Shelf level: 2 [1] (2)