Cooking With Game

A forum for the cooking/preperation of all types of game from around the world.


    Saddle of Venison Bretonne.

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    Saddle of Venison Bretonne.

    Post  Admin on Sat Sep 17, 2011 5:07 am

    2lb of loin meat from a young roe/fallow

    For the stuffing:
    One chopped omion
    1oz of butter
    Handful of prunes and walnuts
    5tblsp white breadcrumbs
    Zest and juice of an orange
    2 tblsp herbs - parsely, rosemary, chives
    Beaten egg
    Seasoning

    For rolling the meat:
    Flour
    Beaten egg
    Quarter white loaf reduced to crumbs and then sauteed in oil.

    For the sauce:
    Sliced onion
    Half pint of stock
    3 tblsp redcurrent jelly
    Dash of orange juice


    Bone out the loin.

    To make the stuffing, soften the onion in the butter. Once softened take off the heat and add the remaining ingredients for the stuffing.

    Season the meat with black pepper, fill with stuffing and roll it up and tie it in intervals with string. Roll the meat in flour, paint with beaten egg and roll in the sauteed breadcrumbs, keeping the string clear.

    Put it in the fridge, to set the stuffing for an hour. Cook at 200C, using butter to baste. Cook for 15 minutes to the pound and leave the meat to rest in a very low oven.

    Serve the meat and pour a small amount of sauce along the centre of the slices or serve as a joint with the sauce in a separate dish.


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