Saddle of Venison with Cranberries and Chestnuts
Saddle of venison with cranberries and chestnuts - Festive feast for winter days
Healthy, because
Even smarter
Nutritional values
Red cabbage provides numerous minerals as well as secondary plant compounds such as flavonoids and polyphenols, which have been shown to protect our body cells from the harmful effects of free radicals.
The venison fillet with cranberries and chestnuts goes perfectly with mashed potato and parsnip puree.
(Percentage of daily recommendation)
| Calorie | 449 cal. | (21 %) | ||
| Protein | 40 g | (41 %) | ||
| Fat | 13 g | (11 %) | ||
| Carbohydrates | 38 g | (25 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 8.5 g | (28 %) |
| Vitamin A | 0.7 mg | (88 %) | ||
| Vitamin D | 0.8 μg | (4 %) | ||
| Vitamin E | 3.4 mg | (28 %) | ||
| Vitamin K | 49.9 μg | (83 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 8.8 mg | (73 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 100 μg | (33 %) | ||
| Pantothenic acid | 2 mg | (33 %) | ||
| Biotin | 7.5 μg | (17 %) | ||
| Vitamin B₁₂ | 1.7 μg | (57 %) | ||
| Vitamin C | 76 mg | (80 %) | ||
| Potassium | 1,340 mg | (34 %) | ||
| Calcium | 101 mg | (10 %) | ||
| Magnesium | 80 mg | (27 %) | ||
| Iron | 6.7 mg | (45 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 5.7 mg | (71 %) | ||
| Saturated fatty acids | 7.5 g | |||
| Uric acid | 300 mg | |||
| Cholesterol | 126 mg | |||
| Complete sugar | 28 g |
Ingredients
- Ingredients
- 36 ozs Venison fillet
- 4 Tbsps clarified butter
- 1 tsp salt
- 1 tsp peppers
- 2 sprigs rosemary
- 22 ozs Red cabbage
- 1 onion
- 10 ozs Vegetable broth
- 4 Tbsps Red wine vinegar
- 1 Cinnamon stick
- 1 grated Apple
- ½ tsp Nutmeg
- 5 ozs Chestnuts (precooked; vacuum packed)
- ½ stalk Leeks
- 2 carrots
- 3 ½ ozs Celery root
- 2 shallots
- 1 Tbsp Tomato paste
- 5 ozs Red wine
- ½ red onion
- 6 ozs Cranberry (fresh or frozen)
- 2 Tbsps wild honey
- 1 pinch cinnamon
Preparation steps
Trim the fillet of venison and pat dry. Heat 2 tablespoons of clarified butter in a frying pan. Fry the meat in it for 10 minutes over high heat, and season with salt and pepper. Wash rosemary, shake dry, and place in an ovenproof dish. Place the venison fillet on top and cook in a preheated oven at 100 °C / 212 °F for 45-50 minutes.
Meanwhile, clean red cabbage, remove stalk, cut cabbage into fine strips. Peel and dice onion. Heat 1 tablespoon clarified butter in a pot. Roast onion in it over medium heat for 3 minutes. Add cabbage and sauté for about 6 minutes. Add 5 ounces of broth, vinegar, cinnamon stick, and apple, and season with salt, pepper, and freshly grated nutmeg. Cover and simmer on low heat for about 1 hour. Add chestnuts after 50 minutes and cook for 10 minutes.
Clean, wash and chop vegetables. Sauté vegetables in the pan over medium heat for 5 minutes. Add tomato paste and let it caramelize. Deglaze with red wine, add remaining broth and simmer covered for 10 minutes at low heat. Then pass sauce through a fine sieve, reduce slightly if necessary, add salt and pepper and keep warm.
Meanwhile, peel and chop red onion. Heat remaining clarified butter in a saucepan. Sauté onion in it over medium heat for 2 minutes. Add cranberries and honey and simmer over low heat for 7 minutes. Season with salt and pepper.
Remove saddle of venison from oven and let rest briefly. Arrange red cabbage and cranberries on plates. Slice the saddle of venison, place on the plates and drizzle with the sauce.
