Wednesday, 2 November 2011

Roast Saddle of Venison with Saute Potatoes and Croutons

Venison has higher iron levels than any other red meat, contains omega 3 fats and less fat than a skinned breast of chicken.

Cook venison as you would beef. To compensate for the lower fat content, I covered with streaky bacon, you could also marinate the meat overnight with red wine and herbs.

Serve it on very hot plates as venison fat has a high melting point and isnt quite so appetizing cold (unlike beef).
Serves 4

Saddle of venison approx 2 kg
8 shallots, peeled
2 glasses red wine, about 250ml
Salt and freshly ground pepper
200g streaky bacon
A few sprigs fresh rosemary
Beef or vegetable stock (I used the cooking liquor from the broccoli)
1 tbsp redcurrant jelly

Pre-heat the oven to 200C

Heat a casserole and add 1 tbsp oil, add the venison and seal on all sides.  Remove the meat. 

Add the shallots and wine to the casserole, sit the venison on top and cover it with rashers of streaky bacon and sprigs of rosemary.

Cook on the middle shelf of the oven for 40/45 minutes for medium rare / medium,  remove from the oven and rest the meat, wrapped in foil, for 20-30 minutes.

To make the gravy, heat the roasting juices in the casserole with the redcurrant jelly add 2 tsp cornflour mixed to a paste with 2 tbsp of water and use to thicken the gravy.

For the potatoes
3 large potatoes, peeled and cut into cubes
3 cloves garlic, peeled
Olive oil

Boil the potatoes and garlic in salted water for 5 minutes, drain, remove the garlic and add it to the meat juices and toss in olive oil, cook on a baking tray for 15 minutes until golden brown.

For the croutons

Cut thin slices from a baguette, fry them over a medium heat in a little oil and butter for 30 seconds each side, drain on kitchen paper and keep them warm.

Serve with bacon, shallots, saute potatoes,gravy and croutons.

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