Saddle of venison

Saddle of venison

Saddle of venison

Saddle of venison

Saddle of venison

Prep Time 1 hr 50 mins
Course MEAT
Servings 4


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


For the marinade

  • 500 ml red wine
  • 250 ml water
  • 1 carrot | diced
  • 3 onions | diced

For the saddle of venison

  • 1.2 kg saddle of venison, ready to cook
  • 1 tsp salt
  • 1 tsp coarsely ground pepper
  • 1/2 tsp ground sage
  • 1/2 tsp thyme
  • 60 g streaky bacon | sliced
  • 500 ml stock or game stock

For the sauce

  • 350 g morello cherries from a jar(drained weight)
  • 200 ml morello cherry juice (from thejar)
  • 200 g cream
  • 150 ml water or marinade
  • 1 tbsp cornflour
  • 1/2 tbsp water or marinade
  • Salt
  • Pepper
  • Sugar


  • To make the marinade, place the wine,water, carrots and onions in a pan andbring to the boil. While the liquid is stilllukewarm, pour it over the saddle ofvenison and leave to marinate in thefridge for 24 hours.
  • Remove and dry the saddle of venison.Put the marinade to one side. Mixtogether the salt, pepper and herbs;then rub them into the saddle ofvenison. Wrap the saddle of venison inbacon, securing it with kitchen string ifnecessary.
  • Place the saddle of venison in aGourmet oven dish and insert the foodprobe. Place the Gourmet oven dish onthe rack and place in the oven. Cook.
  • After 30 minutes, pour over the stock orgame stock; then continue cooking.
  • To make the sauce, add some gamestock to the Gourmet oven dish todilute the juices. Drain the morellocherries, collecting the juice. Removethe saddle of venison; add the morellocherry juice, cream and water (ormarinade) to the juices.
  • Stir the cornflour into the water andthen add it to the sauce to aidthickening. Bring everything to the boiland add the morello cherries. Seasonwith salt, pepper and sugar to taste,plus the marinade if desired.


Automatic programme
Meat | Game | Saddle of venison
Programme duration:
approx. 50 minutes
Oven functions: Conventional Heat
Temperature: 160–170 °C
Core temperature: 54 °C (rare),
57 °C (medium rare)
Booster: Off
Pre-heat: Off
Crisp function: Off
Duration: approx. 55–65 minutes (rare),
65–75 minutes (medium)
Shelf level: 1
Keyword Miele The Cookbook (Baking, Roasting, Cooking), Saddle of venison
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