Best Roast Saddle Of Venison With Wild Mushroom Cream Sauce Recipes

SADDLE OF VENISON "BADEN-BADEN STYLE"

Saddle of Venison

This is one of the most opulent, delicious meals you will ever prepare or eat. Due to the low-fat nature of venison, it is also fairly healthy and not as much of a "sin" as might seem once you read the list of ingredients below. Baden-Baden is a health spa and casino town in Germany that has ranked as one of the most elegant resorts in Europe for centuries. This dish is often encountered there during the fall, when venison is readily available. Nowadays, however, most venison in the U.S. (as well as Europe) is farm-raised, so this elegant meal can be enjoyed anytime. Treat this as a truly extra-special occasion dish and you will be amazed at the raves you will get from your guests.

Provided by LastBaron

Categories Deer

Time 1h15m

Yield 1 Saddle of Venison, 4 serving(s)

Number Of Ingredients 17

Ingredients

2 1/2 lbs venison saddle, lardooned (you can ask that high-priced butcher to do this for you; he'll oblige)
salt
pepper
2 tablespoons clarified butter
1 tablespoon unseasoned breadcrumbs
2 granny smith apples, cored but not peeled,sliced into thin rings
2 bananas, peeled and cut into 2 inch pieces
1 jar peeled chestnuts (available in most better supermarkets)
1/4 cup beef stock
1/4 cup good-quality red wine, preferably one you will serve with this dish
1/4 cup butter, ice cold,cut in flakes
1 pinch ground nutmeg
1 teaspoon honey
1/2 cup dried juniper berries
1/2 cup red seedless grapes
1/2 cup seedless white grapes, mixed
1 tablespoon butter

Steps:

Season the prepared saddle of venison on all sides with salt and pepper, the sear it on all sides in the clarified butter in the roast pan over high heat until browned.
Remove the venison briefly to insert a rack into the roasting pan.
Replace venison on rack and sprinkle breadcrumbs on top; roast in pre-heated 400-degree oven for 15 minutes for rare, about 18 minutes for medium.
Remove venison from the roaster, wrap in alumnium foil and keep warm.
Remove the rack from the roaster.
Scrape any browned bits from the rack into the roasting pan.
On stovetop, saute the apple rings in the roasting pan, browning them lightly in the drippings.
Remove the apple rings, reserve warm.
Increase heat to high, and allow the drippings to bubble up.
Reduce heat to medium and deglaze the roasting pan with the red wine and stock.
Scrape up any browned bits.
Pour the stock through a sieve into a saucepan.
Reduce over medium-high heat (being careful not to burn and stirring constantly) until syrupy.
Remove from heat and mix in cold butter flakes with wire whisk until melted and absorbed.
Your stock is now a sauce.
Season tot taste with salt and butter.
If you would like the consistency to be slightly thicker, you should reduce the stock more before adding the butter flakes.
Keep this sauce warm on the stove over low heat until ready to serve.
In a separate saute pan, heat clarified butter over medium-high heat.
Add juniper berries, grapes, chestnuts and banana cuts; lightly brown these over medium-high heat.
Remove from heat and drizzle with honey, stir well to glaze all evenly.
Keep warm until serving.
Unwrap reserved venison saddle from aluminum foil.
Using a deboning knife, separate meat from the bones and transfer the resulting filet to a cutting board.
Arrange the saddle bones (the rack) on a warmed serving platter.
(Pour any drippings from the foil into your sauce for extra flavor.) Cut the filet on a bias; reassemble the filet on top of the rack on the warmed serving platter.
Garnish by surrounding the roast with apple rings, banana cuts, grapes, chestnuts and juniper berries.
Nap the roast with a little of the sauce; serve the remaining sauce on the side.
Serve this most delicious of all roasts accompanied by (commercially available) Spaetzle, Gnocchi, Polenta (cut into medaillions and pan-fried til crisp and golden brown) or oven-roasted Red Bliss potatoes.

Nutrition Facts : Calories 319.9, Fat 20.7, SaturatedFat 12.9, Cholesterol 53.4, Sodium 166.9, Carbohydrate 33.4, Fiber 3.6, Sugar 22.3, Protein 1.7

ROAST SADDLE OF VENISON WITH WILD MUSHROOM-CREAM SAUCE

Roast Saddle of Venison With Wild Mushroom-Cream Sauce image

The saddle is a backcut of deer. Whilst with larger deer, this cut is removed to make filet, with smaller deer, it is better to do it on the bones to prevent drying out. This recipe makes lots of sauce, which should be served over dumplings, potatoes or rice. This is a combination of a few different recipes I had. I did it with a very small roe deer (a bit over 1kg for the saddle but would be good with large deer, just adjust the time according and you might need foil to cover the ham at the end to prevent burning.

Provided by Tea Girl

Categories Wild Game

Time 2h

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

1 venison saddle
2 tablespoons lard or 2 tablespoons duck fat, melted
salt and pepper
5 -8 slices dry-cured ham, thinly sliced (I need 5 for mine, must be dry-cured)
300 ml veal stock or 300 ml good beef stock
125 ml dry red wine (preferably what you intend to eat the meal with)
1 teaspoon butter
100 g wild mushrooms (I used Honey Fungus but any flavourful wild mushroom would work, note some types of Honey Fungus are)
1 small shallot, finely diced
200 ml cream
1 teaspoon cornstarch
1 tablespoon cold water

Steps:

Preheat oven to 220°C/425°F/Gas Mark 7.
Rub lard or duck fat on meaty side of saddle.
Season the saddle generously with salt and pepper.
Cover with ham slices and put on roasting tray and put it in the preheated oven for 20 minutes.
Lower oven to 150°C/300°F/Gas Mark 3.
Add wine and broth to roasting tray and roast for 10 minutes per 500g for medium-rare to medium. The temperature of the thickest part should 60-65°C/135-145°F.
While that the saddle is roasting, saute lightly the shallot and mushrooms in butter on medium heat and set aside.
When the saddle is ready, remove from oven and remove the ham and cover in foil, leaving for 20 minutes.
Pour the juices and wine from roasting pan into a sauce pan on high heat.
Mix cold water and starch and add to the sauce pan.
Bring to a boil and allow sauce to thicken.
After sauce thickens, put temperature to low, add cream and wild mushrooms mix and cook until warm.
Crumble the ham into the sauce and taste and add salt and pepper as necessary.
Serve with hot dumplings, potatoes or rice and a salad.

Nutrition Facts : Calories 251.3, Fat 23.2, SaturatedFat 13, Cholesterol 65.2, Sodium 28.7, Carbohydrate 4.2, Fiber 0.3, Sugar 0.7, Protein 2

VENISON WITH MUSHROOM GRAVY ROAST

Venison With Mushroom Gravy Roast image

After growing up in a hunting heritage type of family, this recipe was adopted as a family favorite. While just about any cut of venison can be utilized, I usually choose the tenderloin, as that is easily the tastiest, and most desired piece of venison ever available. This is an easy dish as there are no special seasoning or marinating steps required. This recipe is for the natural venison lover! This dish can be served alone, or accompanied with sides of wild rice, potatoes of any kind (including mashed utilizing some of the already available gravy, baked, twice baked, or hash browns), corn, green beans, or anything else you would like. This is a very accommodating recipe that goes well with just about anything. You can dress this meal up for special occasions, or simply make this an everyday family affair. This dish will fit well into whatever type of event you would like, depending on what else accompanies it, and how it is presented. It is truly a great American heritage type of dish! Enjoy, and try to stay out of the way from those who will certainly be diving in for a refill of this dish (at the very least, they will want the recipe for it)!!

Provided by CHEF-BOY-I-BE

Categories One Dish Meal

Time 1h15m

Yield 2-4 serving(s)

Number Of Ingredients 8

Ingredients

4 -7 venison tenderloins (I use 4-6 tenderloin steaks approx. 6-8 oz. per steak... can be varied)
butter or margarine
1 yellow onion (cut into 1-inch sections)
1 large green pepper (cut into 1-inch sections)
1 large sweet red pepper (cut into 1-inch sections)
mushroom (thinly sliced, quartered, and halved)
1/2 cup green onion (chopped and separated)
2 (10 1/2 ounce) cans cream of mushroom soup

Steps:

Pan fry the venison (slowly with a low flame) in a lightly buttered pan until well browned. (I thoroughly cook my venison, and apply butter coatings to top sides to prevent drying the meat as it cooks. However, you can cook to your own preferences -- keep in mind this is a wild dish, hence my thorough initial cooking).
Add 1 tablespoons butter to separate pan to sauté following 4 ingredients (yellow onions through mushrooms). Sauté yellow onions in pan first, this will allow caramelization, and a full rich flavour of onions. After onions become tender, add the green pepper, red pepper, and mushrooms. Sauté all ingredients above until tender, and onions are slightly caramelized. Add 1/4 cup chopped green onions to sauté pan and simmer 1-2 more minutes.
Preheat oven to 350°F.
After all ingredients are sautéed, remove from heat and place 1/2 evenly into a casserole dish creating a layer across the bottom of the dish. After tenderloins are cooked, remove from pan, and place on top of the bed of sautéed vegetables. Cover tenderloin with the remaining sautéed vegetables. Finally cover everything evenly with 2 cans of Cream of Mushroom Soup. The soups will create a wonderful gravy as it is cooked in the oven. Cover casserole dish with foil, and place into preheated oven. Bake for 45 minutes, or until gravy is slightly golden brown.
Remove from oven when finished and garnish with remaining 1/4 cup chopped green onions. Serve immediately to awaiting guests and family members!