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Wine with food: Tender saddle of venison with cranberries and napkin dumplings, perfectly accompanied by a Blaufränkisch from Mittelburgenland.

Saddle of venison with cranberries & napkin dumplings

Saddle of venison with cranberries and napkin dumplings is a timeless classic of upscale game cuisine that combines the elegance of tender venison with hearty, traditional side dishes. The venison fillet is seared briefly and hot to obtain a fine crust and then gently cooked in the oven at a low temperature to a juicy rosé color. The accompanying game jus, often refined with red wine and juniper berries, forms the flavor base, which is perfectly complemented by the fruity sweetness of the cranberries. The napkin dumplings, made from stale bread, milk and parsley and cooked in a napkin, absorb the rich sauce wonderfully and provide the necessary satiety. The dish is ideal for festive occasions in the hunting season and promises a deep, spicy taste with a pleasant fruity note.
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Prep Time 45 minutes
Cook Time 40 minutes
Total Time 1 hour 25 minutes
Course Main course
Cuisine German
Servings 2 Servings
Calories 750 kcal

Cooking utensils

  • 1 Large pan
  • 1 Ovenproof dish or tray
  • 1 Meat thermometer
  • 1 Large pot for dumplings
  • 1 Cotton napkin or cloth towel
  • 1 Kitchen twine

Ingredients
  

For the saddle of venison

  • 300 g Saddle of venison parried
  • 1 EL Oil Clarified butter or rapeseed oil
  • 1 Tbsp butter
  • 1 sprig of rosemary
  • 2 Juniper berries slightly crushed
  • Salt and pepper

For the Wildjus

  • 200 ml Game stock or beef stock
  • 100 ml Red wine dry, e.g. Blaufränkisch
  • 1 Shallot finely diced
  • 1 teaspoon tomato paste
  • 1 Bay leaf
  • 1 Tbsp cranberries from the glass
  • 1 teaspoon flour or cornflour for binding

For the napkin dumplings

  • 150 g stale buns from the day before, cut into cubes
  • 100 ml Milk lukewarm
  • 1 Egg Size M
  • 1 tablespoon flat-leaf parsley chopped
  • 1 Shallot finely diced and sautéed in butter
  • Salt Pepper, nutmeg

Preparation
 

Preparation of saddle of venison

  • Season the saddle of venison with salt and pepper. Heat clarified butter or oil in a pan.
  • Sear the meat on all sides for 1-2 minutes.
  • Add the butter, rosemary and juniper berries and pour over the meat (arrosing).
  • Remove the meat from the pan and cook in an ovenproof dish in a preheated oven at 120°C fan oven for approx. 20-25 minutes until a core temperature of 54-56°C is reached. Leave to rest for 10 minutes before carving.

Preparation of game jus

  • Fry the shallots in the drippings. Add the tomato purée and fry briefly.
  • Deglaze with red wine and reduce slightly.
  • Add the game stock and bay leaf and reduce to the desired consistency.
  • Strain the jus, stir in the cranberries and, if necessary, thicken with a little flour dissolved in water. Season to taste with salt and pepper.

Preparation of napkin dumplings

  • Place the bread cubes in a bowl. Pour over the lukewarm milk and leave to soak in briefly.
  • Add the egg, parsley, sautéed shallots, salt, pepper and nutmeg. Mix everything well and leave to rest briefly.
  • Shape the mixture into a roll and wrap tightly in a floured, damp cloth (napkin) and tie the ends with kitchen twine.
  • Leave the dumpling roll to stand in lightly boiling salted water for approx. 25 minutes. Remove from the cloth and cut into slices.

Dressing and serving

  • Cut the saddle of venison into slices and place on preheated plates.
  • Drizzle with the game jus and serve together with the dumpling slices and the side dishes.

Recommended side dishes

  • Fried mushrooms (e.g. chanterelles or porcini mushrooms)
  • Apple red cabbage
  • Chestnut puree

Nutritional values per portion

Calories: 750kcalCarbohydrates: 60gProtein: 55gFat: 35g
Keyword Austrian, Banquet, Cranberries, Fall Cuisine, Game, Napkin dumplings, Saddle of venison
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