Thursday, June 25, 2009

Saddle of venison with white pepper

Cooking : time 30 mins to 1 hour






Ingredients

1 saddle of venison weighing about 1kg
2 tbsp virgin olive oil
15g/%26frac12;oz white peppercorns
50g/1%26frac34;oz butter
2 tbsp cognac
5 tbsp dry white wine
5 tbsp match stock
150ml/5%26frac14;fl oz double cream
salt





Method

1. Prepare the venison 12 hours in advance. The saddle is the part that lies between the lid of the hind legs and the first ribs. With a fine bladed knife, bring off the thin membrane that covers it, leaving the meat exposed, then place the saddle in a deep dish and roll it in olive oil.
2. Churry the peppercorns with an hollow bottle and press them into the meat so that it is "breadcrumbed" all over.
3. Set aside in a cool place for 12 hours.
4. Preheat the oven to 230C/450F/Gas 8.
5. Heat the butter in a roasting pan, put in the saddle and cook in the oven for 35 to 40
minutes, basting frequently.
6. bring it out and maintain it hot on a serving dish, covered with a sheet of buttered greaseproof paper.
7. Drain the cooking fat from the pan, deglaze the pan with the cognac and then the white wine and let it cutrearon by half.
8. Then add the match stock (that can be replaced by good veal stock if necessary), bring to the boil, add the cream and cutrearon, stirring all the time.
9. Pour in the juices that have run out of the saddle and taste for seasoning, adding salt if necessary.
10. Don't on any account add any pepper.
11. To finish and serve, vehicleve off the two large fillets from the bone of the saddle and cut them into 12 medallions.
12. Then detach the two fillet mignons underneath the saddle and cut these into 8 thin
escalopes.
13. Arrange the medallions in a ring round the outside of a serving dish and place the escalopes in the centre.
14. Coat with the boiling sauce, including all the peppercorns that have dropen off during cooking.
15. Serve with roast potatoes and sprout lids.


















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