Roast Saddle of Venison with Chanterelles and Potatoes
Venison dishes are not only aromatic, but also healthy: Due to the natural way of life, the meat is free of antibiotics and medication. In addition, venison provides plenty of iron and zinc. While iron transports oxygen into the cells, zinc strengthens our immune system.
Not only chanterelles but also porcini mushrooms, meadow mushrooms or sheathed sponges taste good with venison dishes. Either way, the caps provide larger amounts of vitamins of the B group, especially B1 and B2. They are also a good source of vitamin D.
- 2 ½ pounds meat bone halved (preferably wild but can substitute beef bone)
- 6 tablespoons sunflower oil
- 2 bunches Soup vegetables carrot, parsnip, (about 3 cups chopped), celery (3-5 stalks)
- 4 bay leaves (divided)
- 12 Juniper berries (divided)
- 6 allspice
- 2 teaspoons sweet ground paprika
- 2 tablespoons Tomato paste
- 2 cups dry Red wine
- 4 cups Beef broth
- 1 handful fresh rosemary
- 1 handful fresh thyme (divided)
- kosher salt
- freshly ground Black pepper
- 2 ½ pounds small potatoes (such as multiple types of fingerlings)
- 12 ½ ounces Chanterelle (can substitute Royal Trumpet, Oyster or Hedgehog mushrooms)
- 1 Roast saddle of venison with bone (about 5 pounds)
- 3 tablespoons melted butter (unsalted)
Heat the sunflower oil in a large pot, add the meat bones and brown all over. Meanwhile, rinse and clean the soup vegetables and roughly chop. Add the vegetables to the pot along with 2 bay leaves, 6 juniper berries and allspice. Sprinkle the paprika over, stir in the tomato paste and saute while stirring. Add the red wine and broth and bring to a boil.
Rinse the herbs, add the rosemary and half the thyme to the pot. Bring to a boil, reduce to a simmer and cook over low heat for 2 hours. Pour the sauce through a sieve into a smaller pot and simmer until reduced to the desired consistency. Season with salt and pepper.
Preheat the oven to 160°C (approximately 325°F).
Rinse and halve the potatoes. Clean the chanterelle, or your choice of mushroom substitute, and chop if large. Rinse the meat, pat dry and remove any sinews. Season the venison with salt and pepper and place meaty side up in a large roasting pan. Crush the remaining juniper berries and place on the meat, rubbing it in, along with the remaining thyme and the remaining bay leaves. Scatter the potatoes and mushrooms around the meat. Drizzle or brush the melted butter on the meat, mushrooms and potatoes. Place in the oven and roast until the venison is cooked and the vegetables are tender, about 45 minutes. Serve directly from the roasting pan with the sauce spooned over.