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