Roebuck saddle

Roebuck saddle

Roebuck saddle

Roebuck saddle

Roebuck saddle

Prep Time 1 hr 20 mins
Marinating 1 d
Course MEAT
Servings 6

Equipment

  • 1 Gourmet oven dish
  • 1 Rack
  • 1 Glass tray
  • 1 Food probe

Ingredients
  

For the roebuck saddle

  • 1.2 kg roebuck saddle, boned
  • 1 1/2 ltr buttermilk
  • 1 tsp game seasoning (mixed spices)
  • 1 tsp salt
  • Pepper

For frying

  • 30 g clarified butter

For the sauce

  • 125 ml red wine
  • 800 ml game stock
  • 125 ml crème fraîche `
  • 1 tbsp cornflour
  • 1 tbsp water | cold
  • Salt
  • Pepper
  • Game seasoning (mixed spices)

Instructions
 

  • Trim any membranes from the saddleand marinade in buttermilk for24 hours. Turn it over several timesthroughout this period.
  • Remove the saddle from the buttermilk,pat dry and trim the meat fully. Seasonwith game seasoning, salt and pepper.
  • Start the Automatic programme or preheat the oven.
  • Heat the clarified butter in the Gourmetoven dish and sear the saddle ofroebuck all over. If necessary, separateany chunks of meat.
  • Remove the saddle of roebuck from thedish, place it on the rack and insert thefood probe. Place the rack on the glasstray and place in the oven. Cook.
  • To make the sauce, add the red wineand game stock to the Gourmet ovendish to dilute the juices. Add the crèmefraîche
  • Stir the cornflour into the waterand then add it to the sauce to aidthickening. Bring to the boil. Seasonwith salt, pepper, sugar and gameseasoning to taste.

Notes

Settings
Automatic programme
Meat | Game | Roebuck saddle
Programme duration:
approx. 35 minutes
Manual
Oven functions: Conventional Heat
Temperature: 140–150 °C
Core temperature: 54 °C (rare),
57 °C (medium rare)
Booster: Off
Pre-heat: On
Crisp function: Off
Duration: approx. 30–40 minutes (rare),
40–50 minutes (medium)
Shelf level: 1
Useful tip
Serve with 6 pear halves. Remove these from the tin and heat them gently. Then arrange them, core side up, around the saddle of the roebuck, filling each one with 1 tsp. cranberry sauce.
Keyword Miele The Cookbook (Baking, Roasting, Cooking), Roebuck saddle
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