Saddle of Venison Baden-Baden Style Recipe

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Saddle of Venison Baden-Baden Style
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Ingredients
17
Count
Nutrition
295
Calories
Total time
75
Minutes
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Ingredients:

Directions:

  1. Season the prepared saddle of venison on all sides with salt and pepper, the sear it on all sides in the clarified butter in the roast pan over high heat until browned.
  2. Remove the venison briefly to insert a rack into the roasting pan.
  3. Replace venison on rack and sprinkle breadcrumbs on top; roast in pre-heated 400-degree oven for 15 minutes for rare, about 18 minutes for medium.
  4. Remove venison from the roaster, wrap in alumnium foil and keep warm.
  5. Remove the rack from the roaster.
  6. Scrape any browned bits from the rack into the roasting pan.
  7. On stovetop, saute the apple rings in the roasting pan, browning them lightly in the drippings.
  8. Remove the apple rings, reserve warm.
  9. Increase heat to high, and allow the drippings to bubble up.
  10. Reduce heat to medium and deglaze the roasting pan with the red wine and stock.
  11. Scrape up any browned bits.
  12. Pour the stock through a sieve into a saucepan.
  13. Reduce over medium-high heat (being careful not to burn and stirring constantly) until syrupy.
  14. Remove from heat and mix in cold butter flakes with wire whisk until melted and absorbed.
  15. Your stock is now a sauce.
  16. Season tot taste with salt and butter.
  17. If you would like the consistency to be slightly thicker, you should reduce the stock more before adding the butter flakes.
  18. Keep this sauce warm on the stove over low heat until ready to serve.
  19. In a separate saute pan, heat clarified butter over medium-high heat.
  20. Add juniper berries, grapes, chestnuts and banana cuts; lightly brown these over medium-high heat.
  21. Remove from heat and drizzle with honey, stir well to glaze all evenly.
  22. Keep warm until serving.
  23. Unwrap reserved venison saddle from aluminum foil.
  24. Using a deboning knife, separate meat from the bones and transfer the resulting filet to a cutting board.
  25. Arrange the saddle bones (the rack) on a warmed serving platter.
  26. (Pour any drippings from the foil into your sauce for extra flavor.) Cut the filet on a bias; reassemble the filet on top of the rack on the warmed serving platter.
  27. Garnish by surrounding the roast with apple rings, banana cuts, grapes, chestnuts and juniper berries.
  28. Nap the roast with a little of the sauce; serve the remaining sauce on the side.
  29. Serve this most delicious of all roasts accompanied by (commercially available) Spaetzle, Gnocchi, Polenta (cut into medaillions and pan-fried til crisp and golden brown) or oven-roasted Red Bliss potatoes.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 295.22 Kcal (1236 kJ)
Calories from fat 195.44 Kcal
% Daily Value*
Total Fat 21.72g 33%
Cholesterol 57.08mg 19%
Sodium 33.81mg 1%
Potassium 335.48mg 7%
Total Carbs 23.67g 8%
Sugars 15.74g 63%
Dietary Fiber 2.16g 9%
Protein 1.45g 3%
Vitamin C 6.5mg 11%
Vitamin A 0.2mg 6%
Calcium 13.6mg 1%
Amount Per 100 g
Calories 161.36 Kcal (676 kJ)
Calories from fat 106.82 Kcal
% Daily Value*
Total Fat 11.87g 33%
Cholesterol 31.2mg 19%
Sodium 18.48mg 1%
Potassium 183.36mg 7%
Total Carbs 12.94g 8%
Sugars 8.6g 63%
Dietary Fiber 1.18g 9%
Protein 0.79g 3%
Vitamin C 3.5mg 11%
Vitamin A 0.1mg 6%
Calcium 7.4mg 1%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 7.3
    Points
  • 8
    PointsPlus

Good Points

  • saturated fat free,
  • very low sodium

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