Saddle of roebuck

Saddle of roebuck

Saddle of roebuck

Saddle of roebuck

Saddle of roebuck

Prep Time 1 hr 20 mins
Course MEAT
Servings 6

Equipment

  • Gourmet oven dish
  • wire rack
  • Glass tray
  • Food probe

Ingredients
  

For the saddle of roebuck

  • 1.2 kg saddle of roebuck, 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
  • 2 tbsp cold water
  • Salt
  • Pepper
  • Game seasoning (mixed spices)

Instructions
 

  • Trim any membranes from the saddleand leave in buttermilk for 24 hours.
  • Turn over several times throughout thisperiod.
  • 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, trim offany excess meat.
  • Remove the saddle of roebuck from thedish, place it on the wire rack and insertthe food probe.
  • Place the wire rack onthe glass tray inside 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

Automatic programme settings
Meat | Game | Roebuck saddle
Programme duration: approx. 35 minutes
Manual settings
Oven functions: Conventional heat
Temperature: 140–150 °C
Core temperature: 60 °C (pink),
72 °C (medium), 81 °C (well-done)
Booster: Off
Pre-heat: On
Crisp function: Off
Duration: approx. 30–40 minutes (pink),
40–50 minutes (medium),
50–60 minutes (well-done)
Shelf level: 1
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 roebuck, filling each one with 1 tsp cranberry sauce.
Keyword meat recipes, Saddle of roebuck
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