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  • Rezept Hinterthurgauer Jagdteller

    Hinterthurgau hunting plate

    Recipe of the region Thurgau Bodensee

    Ingredients for the saddle of venison

    800 g boneless saddle of venison
    2 tbsp cognac
    2 tbsp red wine
    3 juniper berries
    2 tablespoons melted butter, liquid
    Pepper from the mill
    fresh thyme
    2 tablespoons melted butter, liquid

    Preparation of the saddle of venison fillet

    • Marinade: Pat the saddle of venison fillets dry with kitchen paper.
    • Mix the cognac, red wine, juniper berries and softened butter together.
    • Brush the saddle of venison fillets with the marinade.
    • Place in a dish and cover with cling film. Leave to marinate overnight in the fridge.
    • Remove the venison fillets from the fridge approx. 1 hour before further processing.
    • Season with salt and pepper.
    • Preheat the oven to 80° C and heat an ovenproof dish.
    • Heat the melted butter in a frying pan. Add the venison fillets and brown all over.
    • Cook the venison fillets in the oven at 80° C for 35-60 minutes and sear.

    Preparation time: 3h 30min Cooking time: 2h 00min


    Recipe of the region Thurgau Bodensee »

    Rezept Hinterthurgauer Jagdteller © Stefan Beusch Photography

    The entire recipe with all the side dishes by Irma Schatt is available here as a PDF for download (only in German).

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