Miele H6000BM, Кулинарная книга

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Saddle of roebuck or venison
Serves 6
Ingredients
2000 g saddle of roebuck or venison
11/2–2 l buttermilk
8 juniper berries
2 bay leaves
3 peppercorns, crushed
Salt
Pepper
30 g melted butter
100g streaky bacon, sliced
125 ml red grape juice
500 ml water
125 g sour cream or crème fraîche
Cornflour
6 pear halves
6 tsp cranberry sauce
Method
Trim the meat of any outer membranes
and marinate for 24 hours in buttermilk,
turning frequently. Rinse the meat in
cold water and pat dry. Season with
salt and pepper, brush with melted
butter and wrap in the slices of bacon.
Place in a roasting dish, and scatter the
crushed peppercorns, juniper berries
and bay leaves over the top. Cover and
roast for 15 minutes. Add some of the
red grape juice, the water and crème
fraîche and continue to roast
uncovered.
Blend the juices from the meat with the
rest of the red grape juice, crème
fraîche and water, and thicken with
some cornflour paste. Carve the meat,
and place on a serving dish. Serve with
the sauce.
Warm the pears, and arrange around
the carved meat with the rounded side
downwards. Fill with a spoonful of
cranberry sauce and serve.
Recommended settings
Function: Automatic programmes
Programme: Game \ Roebuck saddle or
Venison saddle
Programme duration: approx.
50 minutes
Alternative settings
Function: Auto roast
Temperature: 170–190 °C
Shelf level: 1
Duration: 40–70 minutes
Function: Conventional heat
Temperature: 180–200 °C
Shelf level: 1
Duration: 40–70 minutes
Core temperature when using the food
probe:
70–78 °C
Meat and poultry
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