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Basic HTML Version
314
>> Tip:
When cooking more than one
piece of meat at a time, choose
pieces of a similar weight (min.
500 g) and size if possible.
Meat
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Automatic programmes » Meat
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saddle » Roast with moisture
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See roasting table on p.450
Shelf level:
Rack: 2
Universal tray: 1
Saddle of venison with
beetroot and lamb's lettuce
1
Remove any fat and sinew
from the meat. Mix together
the salt, pepper and oil and
brush the meat with it. Place the
meat on the rack and roast (see
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2
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root, taking are not to
damage the skin. Boil in boiling
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until they are just al dente. Then
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water, peel and cut into thick
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3
Peel and thinly slice the
onions and fry until
transparent in hot rapeseed
oil. Add the beetroot, juniper
berries and cranberries, deglaze
with red wine and game stock
and season with salt and pepper.
Bring to the boil and cook for
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4
Meanwhile clean, wash and
dry the lamb's lettuce. Mix
together the mustard, 2 tsp
honey, vinegar, salt and
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with the lamb's lettuce, season
the vegetables with the rest of
the honey and salt and serve
with the venison.
Serves 4
Ingredients
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Salt
Pepper
Oil
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2 onions
2 tbsp rapeseed oil
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100 ml dry red wine
250 ml game stock
200 g lamb's lettuce
1 heaped tsp wholegrain
mustard
3 tsp honey
2 tbsp balsamic vinegar
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