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Saddle of venison with coffee crunch
Ingredients
- 300 g cranberries 60 g sugar
- 1 small Hokkaido squash (ca. 600 g)
- 2 sprigs of rosemary Olive oil
- Sea salt
- Grated nutmeg
- 50 g coffee beans 1 tbs vegetable oil
- 1 boneless saddle of venison (approx. 400 g)
- 20 g butter
- 100 ml game stock (clear) Ground pepper
Instructions
1. Place the cranberries and sugar in a food processor and mix for about 30 minutes using the dough hook.
2. Cut the squash in half and remove the seeds. Cut the flesh into wedges and place on a sheet of aluminium foil.
3. Place the rosemary on top, drizzle with olive oil and season with sea salt and nutmeg. Fold the aluminium foil over, roll the edges to create a parcel and place on a baking tray.
4. Bake in the oven (level 2, hot air, 180°C) for about 25–30 minutes.
5. Roast the coffee beans in a pan for about 1 minute, remove them and then crush them coarsely.
6. Heat the oil in a pan and then fry the saddle of venison for about 5 minutes on all sides. Remove the meat from the pan, wrap in aluminium foil and allow to rest.
7. Heat half the butter in the pan, add some rosemary and then fry the saddle of venison again for about 1 minute on all sides. Remove and roll in the coffee crunches.
8. Deglaze the pan with the game stock, add the remaining butter and whisk to a light consistency.
9. Carve the venison into slices and season with sea salt and pepper. Serve with the pumpkin strips, cranberries and game jus.
More information : www.siemens-home.bsh-group.com