DOCUMENT

216 Roebuck saddle Serves 6 | Preparation time: 110 minutes Ingredients For the roebuck saddle: 1.2 kg saddle of roebuck, boned, ready to cook 1 ½ l buttermilk 1 tsp. game seasoning (mixed spices) 1 tsp. salt Pepper For frying: 30 g clarified butter For the sauce: 125 ml red wine 800 ml game stock 125 g crème fraîche 2 tbsp. cornflour 2 tbsp. water | cold Salt Pepper Sugar Game seasoning (mixed spices) Accessories: Gourmet oven dish Universal tray Food probe Preparation Trim any membranes from the saddle and marinade in buttermilk for 24 hours. Turn it over several times throughout this period. Rinse the saddle of roebuck with cold water and pat dry with a paper towel. Season with game seasoning, salt and pepper. Start the Automatic programme or pre-heat the oven. Heat the clarified butter in the Gourmet oven dish and sear the saddle of roebuck all over. If necessary, separate any chunks of meat. Remove the saddle of roebuck, place it on the universal tray and insert the food probe. Place the universal tray in the oven. Cook. To make the sauce, add the red wine and game stock to the Gourmet oven dish to dilute the juices. Add the crème fraîche. Stir the cornflour into the water and then add it to the sauce to aid thickening. Bring to the boil. Season with salt, pepper, sugar and game seasoning to taste. Settings Automatic programme Meat | Game | Roebuck saddle Programme duration: approx. 55 minutes Manual Oven functions: Conventional Heat Temperature: 140–150 °C Core temperature: 54 °C (rare), 57 °C (medium) Booster: Off Pre-heat: On Crisp function: Off Duration: approx. 20–30 minutes (rare), 30–40 minutes (medium), 40–50 minutes (well-done) Shelf level: 2 [1] (1)