Roast Saddle of Venison with Bacon
Due to its low fat and cholesterol content, the saddle of venison recipe is a good way for figure conscious people to feast without regrets. In addition, the saddle of venison scores points with high-quality iron, which we need for the oxygen transport in the blood to the body cells. Red cabbage offers plenty of vitamin K, which is good for the heart and circulation by making the blood thinner and thus preventing clots. It also contains plenty of radical scavengers that protect our body cells.
Sustainable meat consumption is possible with roe deer meat, as the roe deer populations are large and without hunting the balance of nature would be disturbed. The season is from May to January, during this time you can get the meat from hunters and in delicatessen markets or you can order it in a butcher's shop. Our venison loin recipe with red cabbage is a wintery variation that is ideal as a main course for Christmas. Serve fresh asparagus as a side dish and you get a light spring recipe.
- For the venison
Venison rib (ready to cook, bone-in, 1.3 kg or about 3 lbs)
- 1 tablespoon
fresh cracked Pepper
Fat (for the roasting pan)
- 40 grams
- 6 slices
- 1 bunch
Soup vegetables (such as carrot, leek, parsnip or other aromatic vegetables such as celery or onion)
- 200 milliliters
dry Red wine
- 200 milliliters
- For the red cabbage
- 800 grams
- 30 grams
- 250 milliliters
- 200 grams
- 75 grams
Preheat the oven to 160°C (approximately 325°F). For the venison, rinse the venison, pat dry and trim. With a sharp knife, separate the meat from the bone slightly, but do not completely remove.
Crush the juniper berries with the pepper and salt in a mortar and rub the meat with the mixture. Brush a roasting pan with oil, place the meat in the pan, drizzle with a little melted butter and cover with slices of bacon.
Rinse and trim the vegetables and onions and roughly chop. Add to the pan with the meat, pour in the wine and bake for about 40 minutes in the preheated oven. Remove the bacon, pour in some of the broth and cook the venison for another 30 minutes, gradually pouring in the remaining broth as needed.
Meanwhile for the cabbage, rinse the cabbage, cut into quarters, remove the hard stalk and slice into thin strips. Peel the onion, cut into thin strips and fry in hot melted butter. Add the cabbage, sauté and pour in the juice. Add the spices and simmer for 20-25 minutes over medium heat.
Sort the cranberries, rinse and add along with the spices to the red cabbage. Simmer another 20 minutes. Season with salt and pepper. Remove the venison from the oven and let rest, covered for about 10 minutes.
Strain the pan juices through a fine sieve, pressing the vegetables well and heat in a pan. Stir in the creme fraiche, simmer until creamy and season with salt and pepper. Loosen the venison from the bones, cut into slices and serve with the red cabbage and the sauce.