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Wine with the meal: Pink roasted saddle of venison with hazelnut crust, cherry sauce and a glass of Primitivo red wine.

Saddle of venison with hazelnut crust and glazed cherries

This fine saddle of venison with hazelnut crust and glazed cherries is the ideal main course for festive evenings. The tender venison is enhanced by a crispy crust made from ground hazelnuts, which develops a wonderful aroma in the oven. The glazed cherries bring a fruity acidity and subtle sweetness to the dish, which harmonizes wonderfully with the strong game sauce. Combined with a suitable red wine, the result is a culinary work of art that combines tradition and modern finesse on the plate and will delight your guests.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Game dish, Hauptgang
Cuisine German, Gourmet
Servings 2 Servings
Calories 530 kcal

Cooking utensils

  • 1 Scharfe Messer
  • 1 Frying pan
  • 1 Ovenproof mold
  • 1 Small saucepan
  • 1 Schüssel für die Kruste

Ingredients
  

  • 400 g Saddle of venison parried
  • 50 g Hazelnuts ground
  • 30 g Butter soft
  • 1 Tbsp breadcrumbs
  • 1 Egg yolk
  • 150 g Sour cherries from the jar or frozen
  • 100 ml Game stock
  • 50 ml Red wine
  • 1 Tbsp sugar
  • Salt and pepper
  • Fresh thyme

Preparation
 

PREPARATION:

  • Preheat the oven to 180°C.
  • Wash the saddle of venison and pat dry thoroughly.
  • Mix the soft butter with the hazelnuts, breadcrumbs and egg yolk.
  • Season the mixture with salt and pepper to taste.

COOKING STEPS:

  • Sear the saddle of venison all over in a pan with a little oil.
  • Remove the meat from the pan and leave to rest briefly.
  • Press the hazelnut mixture evenly onto the top of the meat.
  • Cook the saddle of venison in an ovenproof dish in the oven for approx. 8 to 10 minutes.
  • In the meantime, caramelize the sugar in a pan.
  • Deglaze with red wine and game stock and reduce.
  • Add the cherries and glaze in the sauce.
  • Simmer the thyme briefly for flavor.

DIRECTIONS:

  • Leave the saddle of venison to rest briefly and then cut into slices.
  • Serve on preheated plates.
  • Pour over the glazed cherries and sauce.
  • Serve immediately.

SUPPLEMENTS:

  • Homemade spaetzle
  • Red cabbage with apple pieces
  • Celery puree

Nutritional values per portion

Calories: 530kcalCarbohydrates: 22gProtein: 42gFat: 28g
Keyword Banquet, Cherries, Gourmet, Haselnusskruste, Saddle of venison, Wild boar, Wine accompaniment
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