Recipes
175
Saddle of roebuck
Preparation time: 70–80 minutes
Serves 4–8
Ingredients
1 saddle of venison on the bone (1000–
3000 g)
80–100 g sliced streaky bacon
Salt
Pepper
Sauce
1 onion
2 carrots
50 g celery
100 ml red wine
500 ml stock
20 g butter
1 tbsp plain flour
1 tbsp tomato paste
50 ml double cream
1 tsp rosemary
Salt
Pepper
Sugar
Accessories
Universal tray
Saucepan
Method
Remove fat and any silverskin
membrane from the meat and put these
to one side. Season with salt and
pepper and place in the universal tray.
Cover the roebuck with the bacon
slices and place in the pre-heated oven.
Fry the offcuts in oil. Dice carrots,
onions and celery and add to the pan.
Add tomato purée, rosemary and
100 ml red wine and bring to the boil.
Add the stock to this and allow to
simmer for 20 minutes. Pass the
resulting stock through a sieve.
Heat the butter in a pan and add the
flour. Add the stock gradually and bring
to the boil. Add cream and season with
salt, pepper, sugar and rosemary.
Remove the meat from the bone. To do
this, cut firmly along the ribs from the
middle upwards. This is best done with
a sharp, pointed knife. Slice the
resulting pieces into medallions and
serve with the sauce.
