Saddle of venison sauce and mushrooms

Ingredients for Saddle of venison sauce and mushrooms

Instructions for Saddle of venison sauce and mushrooms

To prepare the Saddle of venison sauce and mushrooms recipe, please follow these instructions:

Venison broth: Makes the vegetables and chop them coarsely in a position or cut them into small cubes. Warm the butter in a pan and Brown well first leg and trimmings, so the vegetables in it. Pour the water and let it boil up. Foam well and add the bay leaf, thyme sprig, tomato puree, they easily crushed juniper berries, peppercorns and salt. Let the broth boil for low heat, covered, about 1 hour. SI it and set it aside.

Set the oven at 250 degrees c. alm. oven.

Meat: meat free of sinew and membranes Renderings, rub it with salt and pepper and place the animal back in the roasting pan. Advantage of the thin butter slices over the meat and Brown animal back in the oven about 5 minutes at 250 degrees c. alm. oven. It should just change color. Reduce the heat of the oven to 170 degrees c. alm. oven and pour the siede venison broth in saucepan when the temperature has dropped, otherwise the evaporator immediately. Let the animal back roast further 40-45 minutes, depending on how high it is. Baste frequently with the juices. Tag animal back out, put foil around meat, possibly also a tea towel and let it rest. SI cloud from the roasting pan into a bowl.

Game sauce: cut rodskiven of mushrooms, rinse them briefly and then press them dry. Cut them into slices and fry them in the butter in a saucepan. Chop garlic finely and let it sear with sleeping for a moment. Add the red wine and cream and let it boil up, smooth with corn flour. Dissolve a couple of tablespoons. rowanberry jelly in the sauce and season with salt and pepper.