roast saddle of venison on port wine shallot

roast saddle of venison on port wine shallot
 
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This recipe was uploaded
by elise_81

 
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Ingredients

Ingredients
Method
 
  • roast saddle of venison without bones
  • shallots
  • port wine
  • brown suggar
  • rosemary
  • thyme
  • pear
  • corn salad
  • garlic
  • salt and pepper
  • oil
  • bacon
  • apple balsamico
  • stock
1) peel the shallots 2) give some brown suggar in a pot and make caramel 3) extinguish the caramel with port wine and stock 4) give the shallots and a branch of thyme into it and cook it for some hours until the shallots are soft boiled, from time to time infuse port wine 5) clean the corn salad 6) dice a half shallot and a half toe of garlic 7) make a dressing with the shallot, the garlic, oil, apple balsamico, salt and pepper 8) chop the thyme and rosemary 9) flavor the roast saddle of venison without bones with thyme, rosmary, salt and pepper, let it marinate for some time 10) dice the bacon 11) if the shallots are ready, cook the pear in water with a little bit of sugar and a pinch of salt 12) sear the meat all around, then wrap it into tinfoil and put it into the backing oven for 5-10 minutes, after this take it out und wait 5-10 minutes (in the middle the meet should be rose) 13) roast the bacon until it ist crispy 14) take the pear out of the water and cut it into crevices 15) mix the salad and the dressing 16) the arragement: put some shallots on a dish, on the the shallots put a pice of meet, next to this a crevice of pear and some salad over the salad disperse a little bit of bacon

roast saddle of venison on port wine shallot

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This recipe was uploaded by elise_81

 
 

Method


1) peel the shallots 2) give some brown suggar in a pot and make caramel 3) extinguish the caramel with port wine and stock 4) give the shallots and a branch of thyme into it and cook it for some hours until the shallots are soft boiled, from time to time infuse port wine 5) clean the corn salad 6) dice a half shallot and a half toe of garlic 7) make a dressing with the shallot, the garlic, oil, apple balsamico, salt and pepper 8) chop the thyme and rosemary 9) flavor the roast saddle of venison without bones with thyme, rosmary, salt and pepper, let it marinate for some time 10) dice the bacon 11) if the shallots are ready, cook the pear in water with a little bit of sugar and a pinch of salt 12) sear the meat all around, then wrap it into tinfoil and put it into the backing oven for 5-10 minutes, after this take it out und wait 5-10 minutes (in the middle the meet should be rose) 13) roast the bacon until it ist crispy 14) take the pear out of the water and cut it into crevices 15) mix the salad and the dressing 16) the arragement: put some shallots on a dish, on the the shallots put a pice of meet, next to this a crevice of pear and some salad over the salad disperse a little bit of bacon
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