Venison saddle with crème de cassis and caramelized chestnuts

Based on 10 ratings
Sponsored

“For this recipe, I combine various seasonal ingredients that are collected right in its habitat, using simple and creative methods to give a unique flavor. It’s the perfect main dish for your Christmas menu because deer is a beloved and respected animal symbol for Christmas.”

Difficulty

Medium 👍
60
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-6+
1¼ kg venison saddle
300 ml crème de cassis
20 g chestnuts
20 g panko breadcrumbs
20 g Parmesan cheese (grated)
8 g rosemary
2 g thyme
sage leaves
20 slivered almonds
egg yolks
3 cloves garlic
50 g sugar
starch
3 tbsp water
2 tbsp olive oil
90 g porcini mushrooms
25 g blueberries
salt
pepper
olive oil (for frying)
unsalted butter (for frying)
Metric
Imperial

Utensils

  • cutting board
  • knife
  • saucepan (small)
  • 2 bowls
  • blender
  • frying pan
  • spatula
  • rubber spatula
  • whisk

Nutrition per serving

Cal
590
Protein
46g
Fat
21g
Carb
44g

Step 1/6

Trim venison saddle and cut it into 200 g portions. Add crème de cassis to a small saucepan and slowly heat on the side.
  •  kg venison saddle
  • 300 ml crème de cassis
  • cutting board
  • knife
  • saucepan (small)

Trim venison saddle and cut it into 200 g portions. Add crème de cassis to a small saucepan and slowly heat on the side.

Step 2/6

In a bowl, mix breadcrumbs with grated Parmesan cheese. Add rosemary, thyme, sage, slivered almonds, and mix of Parmesan cheese and breadcrumbs to a blender and pulse. Add egg yolks and blend again. Transfer herb-crust blend to a bowl and set aside.
  • 20 panko breadcrumbs
  • 20 Parmesan cheese (grated)
  • 2 rosemary
  • 2 thyme
  • 8 sage leaves
  • 20 slivered almonds
  • 2 egg yolks
  • 2 bowls
  • blender

In a bowl, mix breadcrumbs with grated Parmesan cheese. Add rosemary, thyme, sage, slivered almonds, and mix of Parmesan cheese and breadcrumbs to a blender and pulse. Add egg yolks and blend again. Transfer herb-crust blend to a bowl and set aside.

Step 3/6

Heat olive oil in a frying pan and add rosemary and garlic. Add more olive oil, if desired. Season venison saddle with salt and pepper. Transfer venison saddle to the frying pan and sear for approx. 2 – 3 min. on each side, or until a crust has formed. Allow to rest for approx. 10 min.
  • 2 rosemary
  • 1 clove garlic
  • salt
  • pepper
  • olive oil (for frying)
  • frying pan
  • spatula

Heat olive oil in a frying pan and add rosemary and garlic. Add more olive oil, if desired. Season venison saddle with salt and pepper. Transfer venison saddle to the frying pan and sear for approx. 2 – 3 min. on each side, or until a crust has formed. Allow to rest for approx. 10 min.

Step 4/6

In the meantime, add sugar to a frying pan and wait until sugar has caramelized. Add chestnuts, toss in caramel and set aside. Let crème de cassis reduce to half its volume. If desired, mix starch with water and add to the crème de cassis to thicken.
  • 50 sugar
  • 20 chestnuts
  • starch
  • 3 tbsp water
  • frying pan
  • rubber spatula
  • whisk

In the meantime, add sugar to a frying pan and wait until sugar has caramelized. Add chestnuts, toss in caramel and set aside. Let crème de cassis reduce to half its volume. If desired, mix starch with water and add to the crème de cassis to thicken.

Step 5/6

Add some more oil and egg yolk to the herb-crust blend and mix thoroughly. Form a crust and place venison saddle on top of it. Heat some butter in another frying pan, add rosemary, garlic, and venison with herb crust. Sear again briefly, covering the venison with butter, rosemary, and garlic. Remove venison from crust and flip, sear again, then remove venison saddle, herb crust, and rosemary from the pan.
  • 2 tbsp olive oil
  • 1 egg yolk
  • 2 rosemary
  • 1 clove garlic
  • unsalted butter (for frying)
  • frying pan
  • spatula

Add some more oil and egg yolk to the herb-crust blend and mix thoroughly. Form a crust and place venison saddle on top of it. Heat some butter in another frying pan, add rosemary, garlic, and venison with herb crust. Sear again briefly, covering the venison with butter, rosemary, and garlic. Remove venison from crust and flip, sear again, then remove venison saddle, herb crust, and rosemary from the pan.

Step 6/6

Heat olive oil in a frying pan. Add rosemary, garlic, and porcini mushrooms. Sauté for approx. 2 – 3 min. and season with salt and pepper. Add blueberries and sauté for 1 – 2 min. more. Place reduced crème de cassis on a serving plate, add venison and herb crust on top. Serve with porcini mushrooms, blueberries, and caramelized chestnuts and garnish with rosemary. Enjoy!
  • 2 rosemary
  • 1 clove garlic
  • 90 porcini mushrooms
  • 25 blueberries
  • salt
  • pepper
  • olive oil (for frying)
  • frying pan

Heat olive oil in a frying pan. Add rosemary, garlic, and porcini mushrooms. Sauté for approx. 2 – 3 min. and season with salt and pepper. Add blueberries and sauté for 1 – 2 min. more. Place reduced crème de cassis on a serving plate, add venison and herb crust on top. Serve with porcini mushrooms, blueberries, and caramelized chestnuts and garnish with rosemary. Enjoy!