Saddle of venison in hay with a cherry sauce

Saddle of venison in the hay

Season the celery cubes and cook until soft. Pour off the water but don’t throw it away. Blend the celery cubes with 150 g of cold butter cubes and gradually add the celery water. Just enough to form a puree. Place a handful of hay in the middle of some baking paper. Portion the saddle of venison, season with salt and fry in oil. Once the meat has a nice colour, add some pepper, a twig of rosemary and 1 tablespoon of butter to the frying pan. Keep pouring the frothing butter over the meat at regular intervals. Place the meat on the hay and pour over the butter.

Fold or roll up the parcel, close and cook in the oven at 160 °C for 8-10 minutes until pink (core temperature 55 °C). Deglaze the residues in the frying pan with red wine. Once the red wine has reduced, pour over the game stock and boil for a short time. Stir 50 g of cold butter cubes into the sauce, reduce the heat, add the cherries and leave to simmer for 10 minutes. Remove the venison from the parcels and serve with the celery puree and cherry sauce.

Recipe of the region Lake Neusiedl »