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Wine with food: Saddle of venison with chocolate and pepper sauce, cherries and a glass of Syrah.

Saddle of venison with chocolate and pepper sauce and cherries

This recipe for saddle of venison with chocolate and pepper sauce and cherries is a culinary revelation for lovers of fine game cuisine. The tender saddle of venison is briefly roasted to preserve its juiciness, while the dark chocolate and freshly ground pepper sauce provides an incomparable depth. The fruity component of the cherries rounds off the dish and gives it a pleasant acidity. It is a festive main course that impresses with its fine ingredients and the harmonious balance of tart, spicy and sweet and goes perfectly with a spicy Syrah.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Game dish, Main course
Cuisine German, Gourmet
Servings 2 Servings
Calories 540 kcal

Cooking utensils

  • 1 Cast iron pan
  • 1 Small saucepan for the sauce
  • 1 Aluminum foil
  • 1 Mortar
  • 1 Meat thermometer

Ingredients
  

  • 400 g Saddle of venison ready to cook
  • 150 ml Game stock
  • 100 ml strong red wine
  • 20 g dark chocolate at least 70% cocoa
  • 1 teaspoon black peppercorns coarsely ground
  • 100 g Cherries Fresh or frozen
  • 1 Shallot finely diced
  • 2 Tbsp butter
  • 1 sprig of rosemary
  • Salt and a pinch of sugar

Preparation
 

PREPARATION:

  • Remove the saddle of venison from the fridge in good time.
  • Pat the meat dry and remove any remaining tendons.
  • Coarsely crush the peppercorns in a mortar.
  • Finely dice the shallot.
  • Wash and pit the cherries.

COOKING STEPS:

  • Heat the butter in a pan.
  • Sear the saddle of venison with rosemary on all sides for approx. 2-3 minutes.
  • Cook the meat in the oven at approx. 100 degrees to a core temperature of 54 degrees.
  • In the meantime, sauté the shallot in the frying pan until translucent.
  • Deglaze with the red wine and reduce by half.
  • Add the game stock and reduce again.
  • Melt the chocolate in the sauce (do not boil!).
  • Add the ground pepper and cherries.
  • Season to taste with salt and a pinch of sugar.
  • Stir in a knob of cold butter to thicken the sauce.

DIRECTIONS:

  • Leave the saddle of venison to rest briefly and cut into slices.
  • Spread the chocolate and pepper sauce in the center of the plates.
  • Arrange the slices on top.
  • Place the cherries decoratively around the meat.
  • Serve immediately.

SUPPLEMENTS:

  • Homemade spaetzle or potato noodles
  • Creamy savoy cabbage with bacon
  • Caramelized chestnuts

Nutritional values per portion

Calories: 540kcalCarbohydrates: 18gProtein: 44gFat: 28g
Keyword Banquet, Cherries, Chocolate sauce, Game, Game meat, Gourmet recipe, Pepper sauce, Saddle of venison, Syrah, Wine with food
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