1 hr 15 mins
This is one of the most opulent, delicious meals you will ever prepare or eat. Due to the low-fat nature of venison, it is also fairly healthy and not as much of a "sin" as might seem once you read the list of ingredients below. Baden-Baden is a health spa and casino town in Germany that has ranked as one of the most elegant resorts in Europe for centuries. This dish is often encountered there during the fall, when venison is readily available. Nowadays, however, most venison in the U.S. (as well as Europe) is farm-raised, so this elegant meal can be enjoyed anytime. Treat this as a truly extra-special occasion dish and you will be amazed at the raves you will get from your guests.
My Private Note
Units: US | Metric
- 2 1/2 lbs venison saddle, lardooned (you can ask that high-priced butcher to do this for you; he'll oblige)
- 2 tablespoons clarified butter
- 1 tablespoon unseasoned breadcrumbs
- 2 granny smith apples, cored but not peeled,sliced into thin rings
- 2 bananas, peeled and cut into 2 inch pieces
- 1 jar peeled chestnuts (available in most better supermarkets)
- 1Season the prepared saddle of venison on all sides with salt and pepper, the sear it on all sides in the clarified butter in the roast pan over high heat until browned.
- 2Remove the venison briefly to insert a rack into the roasting pan.
- 3Replace venison on rack and sprinkle breadcrumbs on top; roast in pre-heated 400-degree oven for 15 minutes for rare, about 18 minutes for medium.
- 4Remove venison from the roaster, wrap in alumnium foil and keep warm.
- 5Remove the rack from the roaster.
- 6Scrape any browned bits from the rack into the roasting pan.
- 7On stovetop, saute the apple rings in the roasting pan, browning them lightly in the drippings.
- 8Remove the apple rings, reserve warm.
- 9Increase heat to high, and allow the drippings to bubble up.
- 10Reduce heat to medium and deglaze the roasting pan with the red wine and stock.
- 11Scrape up any browned bits.
- 12Pour the stock through a sieve into a saucepan.
- 13Reduce over medium-high heat (being careful not to burn and stirring constantly) until syrupy.
- 14Remove from heat and mix in cold butter flakes with wire whisk until melted and absorbed.
- 15Your stock is now a sauce.
- 16Season tot taste with salt and butter.
- 17If you would like the consistency to be slightly thicker, you should reduce the stock more before adding the butter flakes.
- 18Keep this sauce warm on the stove over low heat until ready to serve.
- 19In a separate saute pan, heat clarified butter over medium-high heat.
- 20Add juniper berries, grapes, chestnuts and banana cuts; lightly brown these over medium-high heat.
- 21Remove from heat and drizzle with honey, stir well to glaze all evenly.
- 22Keep warm until serving.
- 23Unwrap reserved venison saddle from aluminum foil.
- 24Using a deboning knife, separate meat from the bones and transfer the resulting filet to a cutting board.
- 25Arrange the saddle bones (the rack) on a warmed serving platter.
- 26(Pour any drippings from the foil into your sauce for extra flavor.) Cut the filet on a bias; reassemble the filet on top of the rack on the warmed serving platter.
- 27Garnish by surrounding the roast with apple rings, banana cuts, grapes, chestnuts and juniper berries.
- 28Nap the roast with a little of the sauce; serve the remaining sauce on the side.
- 29Serve this most delicious of all roasts accompanied by (commercially available) Spaetzle, Gnocchi, Polenta (cut into medaillions and pan-fried til crisp and golden brown) or oven-roasted Red Bliss potatoes.
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Nutritional Facts for Saddle of Venison "Baden-Baden Style"
Serving Size: 1 (246 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 319.9
- Calories from Fat 185
- Total Fat 20.6 g
- Saturated Fat 12.9 g
- Cholesterol 53.4 mg
- Sodium 166.9 mg
- Total Carbohydrate 33.3 g
- Dietary Fiber 3.6 g
- Sugars 22.2 g
- Protein 1.7 g
The following items or measurements are not included: