DOCUMENT

156 Serves 6 | Preparation time: 80 minutes + 24 hours for marinating Ingredients Preparation For the roebuck saddle: 1.2 kg roebuck saddle, boned 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 ml crème fraîche 1 tbsp. cornflour 1 tbsp. water | cold Salt Pepper Game seasoning (mixed spices) Accessories: Gourmet oven dish Rack Glass tray Food probe Trim any membranes from the saddle and marinade in buttermilk for 24 hours. Turn it over several times throughout this period. Remove the saddle from the buttermilk, pat dry and trim the meat fully. 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 from the dish, place it on the rack and insert the food probe. Place the rack on the glass tray and place 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. 35 minutes Manual Oven functions: Conventional Heat Temperature: 140–150 °C Core temperature: 54 °C (rare), 57 °C (medium rare) Booster: Off Pre-heat: On Crisp function: Off Duration: approx. 30–40 minutes (rare), 40–50 minutes (medium rare) Shelf level: 1 Roebuck saddle Useful tip Serve with 6 pear halves. Remove these from the tin and heat them gently. Then arrange them, core side up, around the saddle of roebuck, filling each one with 1 tsp. cranberry sauce.