
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 »

The entire recipe with all the side dishes by Irma Schatt is available here as a PDF for download (only in German).
More recipes
Immerse yourself fully in the cycling destination. Get to know its culture and people. Be aware of its special features. Make every minute of your cycling holiday a pleasure.
