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Venison saddle with crème de cassis and caramelized chestnuts

Venison saddle with crème de cassis and caramelized chestnuts

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"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 👍
Preparation
60 min
Baking
0 min
Resting
0 min

Ingredients

2Servings
kg
venison saddle
100 ml
crème de cassis
6⅔ g
chestnuts
6⅔ g
panko breadcrumbs
6⅔ g
Parmesan cheese (grated)
2⅔ g
rosemary
g
thyme
2⅔
sage leaves
6⅔
slivered almonds
1
egg yolks
1 cloves
garlic
16⅔ g
sugar
starch
1 tbsp
water
tbsp
olive oil
30 g
porcini mushrooms
8⅓ g
blueberries
salt
pepper
olive oil (for frying)
unsalted butter (for frying)
MetricImperial

Utensils

cutting board, knife, saucepan (small), 2 bowls, blender, 4 frying pans, 2 spatulas, rubber spatula, whisk

How-To Videos

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Nutrition per serving

Cal590
Fat21 g
Protein46 g
Carb44 g
  • 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
    • 100 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.
    • 6⅔ g panko breadcrumbs
    • 6⅔ g Parmesan cheese (grated)
    • g rosemary
    • g thyme
    • 2⅔ sage leaves
    • 6⅔ slivered almonds
    • 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.
    • g rosemary
    • 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.
    • 16⅔ g sugar
    • 6⅔ g chestnuts
    • starch
    • 1 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.
    • tbsp olive oil
    • egg yolk
    • g rosemary
    • 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!
    • g rosemary
    • clove garlic
    • 30 g porcini mushrooms
    • 8⅓ g 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!

  • Enjoy your meal!

    Venison saddle with crème de cassis and caramelized chestnuts

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