Saddle of Venison with Cranberry Compote, Mushroom Dumplings and Squash

5.0 2 ratings

Prep. 1 h

Total 2 h 30 min

8 portion

Ingredients

Cranberry Compote

jam sugar
80 g
star anise
1
whole allspice berries
5
juniper berries
2
clove
1
fine sea salt
½ tsp
ground black pepper
½ tsp
water
70 g
cranberries (see tip)
200 g

Venison

saddle of venison cut in 4 equal pieces
800 g
allspice berries
8
juniper berries
4
cloves
2
fresh thyme leaves
1 tsp
fresh oregano leaves
2 tsp
fresh rosemary leaves
½ tsp
dried bay leaf
1
fine sea salt
5 g
ground black pepper
½ tsp
water
1650 g

Mushroom Dumplings and Squash

mixed dried mushrooms
30 g
plain flour
140 g
unsalted butter diced
20 g
baking powder
1 tsp
fine sea salt
1 ¼ tsp
ground black pepper
¾ tsp
fresh parsley cut in pieces
5 sprigs
whole milk
40 g
medium egg
1
red kuri squash peeled, cut into 8 pieces, seeds removed
800 g
oil
20 g
honey
20 g
ground cinnamon
½ tsp
marjoram, fresh
1 heaped tsp
fresh coriander
1 tsp
sweet paprika
½ tsp

Finalisation

onion halved
50 g
garlic clove
1
oil plus extra for frying
30 g
sherry
50 g
fine sea salt
1 tsp
ground black pepper
½ tsp
ground nutmeg
¼ tsp
fresh thyme
½ tsp
vegetable stock paste
1 heaped tsp
1 vegetable stock cube (for 0.5 l), crumbled
water
510 g
unsalted butter diced
50 g
cornflour
10 g
sour cream, 20 % fat
100 g

Difficulty

advanced

Nutrition per 1 portion

Sodium 1898 mg

Protein 45.4 g

Calories 2684.8 kJ / 641.7 kcal

Fat 28.6 g

Fibre 5.6 g

Saturated Fat 12.7 g

Carbohydrates 51 g

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