Recipes > Main Course > Saddle of vension with balsamic cranberry sauce

Saddle of vension with balsamic-cranbery sauce

Category : Main course

 

 

Preparation:

 

  1. Remove the meat from the bone.
  2. Juice the orange and put it in a large zip lock freezer bag.
  3. Crumble the star anise and break the cinnamon sticks in two to three pieces. Add them to the orange juice.
  4. Now add the meat to the freezer bag as well and seal with as little air as possible. Place in the refrigerator to marinade at least overnight.
  5. Preheat oven to 200°C using upper and lower heat and prepare the meat thermometer.
  6. Place a pan on the hob and heat on high. Add some oil and sear the meat well on all sides. Season with salt and pepper.
  7. Insert the tip of the meat thermometer to the centre of the thickest part of the meat. Place the meat on a roasting rack. Put the rack in the middle of the oven and place a baking tray one level below. Connect the meat thermometer to the socket of the oven. Set the meat to a core temperature of 55°C on the over and cook the meat using upper and lower heat at 200°C.
  8. Place the pan on medium heat, add the balsamic vinegar and allow to reduce to half. Then add the cranberries and port and season with salt and pep-per. If the sauce is too runny, stir in some cold butter to bind it.
  9. After cooking the meat, remove from the oven and leave to rest briefl y. Cut into pieces and serve with the sauce.

Tip: Bread dumplings go well with this dish.

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Rating

Ingredients (for about 4 people):

1 saddle of venison

1 orange

2 star anise

2 sticks of cinnamon

1 tbsp. oil

Salt

Freshly ground pepper

 

For the sauce

200 ml balsamic vinegar

150 g cranberries

50 ml Port

 

Nutritional information

Carbohydrates 67 g

Protein 228 g

Fat 27 g

 

Calories / bread units (BU)

Recipe 1,614 kcal

Serving 404 kcal

Serving 1.4 BU