Roast Saddle of Venison With Wild Mushroom-Cream Sauce

Name: Roast Saddle of Venison With Wild Mushroom-Cream Sauce
Prep time: 30 min
Cook time: 1 h 30 min
Total time: 2 h
Yield: 4 serving(s)
Ingredients: 1 venison saddle; 2 tablespoons lard or 2 tablespoons duck fat, melted; salt and pepper; 5 -8 slices dry-cured ham, thinly sliced (I need 5 for mine, must be dry-cured); 300 ml veal stock or 300 ml good beef stock; 125 ml dry red wine (preferably what you intend to eat the meal with); 1 teaspoon butter; 100 g wild mushrooms (I used Honey Fungus but any flavourful wild mushroom would work, note some types of Honey Fungus are); 1 small shallot, finely diced; 200 ml cream; 1 teaspoon cornstarch; 1 tablespoon cold water

Submitted by Tea Girl

"The saddle is a backcut of deer. Whilst with larger deer, this cut is removed to make filet, with smaller deer, it is better to do it on the bones to prevent drying out. This recipe makes lots of sauce, which should be served over dumplings, potatoes or rice. This is a combination of a few different recipes I had. I did it with a very small roe deer (a bit over 1kg for the saddle but would be good with large deer, just adjust the time according and you might need foil to cover the ham at the end to prevent burning."

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Ready In:: 2hrs
Ingredients:: 12
Serves:: 4

ingredients

1 venison saddle
2 tablespoons lard or 2 tablespoons duck fat, melted
salt and pepper
5 -8 slices dry-cured ham, thinly sliced (I need 5 for mine, must be dry-cured)
300 300 ml veal stock or 300 ml good beef stock
125 ml dry red wine (preferably what you intend to eat the meal with)
1 teaspoon butter
100 g wild mushrooms (I used Honey Fungus but any flavourful wild mushroom would work, note some types of Honey Fungus are)
1 small shallot, finely diced
200 ml cream
1 teaspoon cornstarch
1 tablespoon cold water

directions

Preheat oven to 220°C/425°F/Gas Mark 7.
Rub lard or duck fat on meaty side of saddle.
Season the saddle generously with salt and pepper.
Cover with ham slices and put on roasting tray and put it in the preheated oven for 20 minutes.
Lower oven to 150°C/300°F/Gas Mark 3.
Add wine and broth to roasting tray and roast for 10 minutes per 500g for medium-rare to medium. The temperature of the thickest part should 60-65°C/135-145°F.
While that the saddle is roasting, saute lightly the shallot and mushrooms in butter on medium heat and set aside.
When the saddle is ready, remove from oven and remove the ham and cover in foil, leaving for 20 minutes.
Pour the juices and wine from roasting pan into a sauce pan on high heat.
Mix cold water and starch and add to the sauce pan.
Bring to a boil and allow sauce to thicken.
After sauce thickens, put temperature to low, add cream and wild mushrooms mix and cook until warm.
Crumble the ham into the sauce and taste and add salt and pepper as necessary.
Serve with hot dumplings, potatoes or rice and a salad.

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RECIPE SUBMITTED BY

Tea Girl

Thanks in advance if you are making any of my recipes, and I hope that you like them as I do. I grew up in the US, but I have spent most of the last few years in Europe now live in Germany, with my German husband. Much of the time that I have lived in Europe, I have lived in international student housing so I have lived with and cooked with people from all over world. I have also have had to learn to improvise a bit because it isn't always easy to get the foods I miss from the US here. My husband is a good cook and likes to cook when he has time, but he quite often makes what he knows, mainly German food. So I am the one feeding him strange things. :D My husband has recently taken up hunting so I am having to learn how to cook game: wild boar, deer, hares and geese are the most common things hunted here. It isn't easy to find things for wild boar so I am trying to publish ones that I find that we really liked. I like Recipezaar because I can easily find recipes for whatever I am in the mood, or whatever I happen to have laying around when I am too lazy to walk to the supermarket. :) I like trading tips with the people at the Asian and the German/Benelux forums, I lurk there mostly, but post when I have questions or think that I can help. My reviews are mainly 4 or 5 stars because I won't try anything that I don't think that I will like. 5 stars is it was great, will make again, only very minor changes were made, if any. 4 stars is it was very good, will probably make again, made some changes to adjust to my taste. 3 stars is it was okay, probably won't make again but I didn't really mind eating it. I haven't had anything here that I thought was lower than that, which is good with how picky I am. I'll try most new things if it sounds good, but I am not afraid to say if I don't like it. I quite often make my own recipes out of some of the ones I find here, and don't post recipe reviews if I radically changed it.

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