British Craftsmanship

Miele’s Saddle of Venison with Juniper & Rosemary

Miele Venison Recipe
Lean, high in protein and packed with B vitamins and iron, wild venison is a healthy choice too … What’s not to love about this meat?

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Being incredibly tender & accompanied with a delicate flavour, the saddle of venison is from the back of the deer with two loin fillets running along the top of the cut & two tenderloins in the underside. Venison is a lean, game meat which has a deep colour and rich flavour.

Venison over the years has become a very popular protein option. It is healthy, low cholesterol and, as mentioned above, a lean meat with superb flavour and texture. The meat also doesn’t shrink on cooking and looks grand if you’re serving dinner guests.

Lean, high in protein and packed with B vitamins and iron, wild venison is a healthy choice too … What’s not to love about this meat?

Another great thing about Venison is it can be an ethical & low carbon meat option for you if buying wild caught deer which have never seen an abattoir & are part of conservation schemes aimed at protecting plants & trees as well as deer numbers to keep everything balanced in nature.

The recipe below provided by Miele is finished with juniper berries adding a fruity & sharp note, along with Rosemary which always complements the flavours of wild meat extremely well. This can be made using an oven or hob, although based on times etc. below you will always get consistent results using Miele kitchen appliances with their outstanding performance and design synonymous with their name.

Ingredients:

  • 1 saddle of venison (approx. 1,500 g)
  • 1 tsp black peppercorns
  • 4 juniper berries
  • 2 sprigs of rosemary or 1 tbsp rosemary leaves
  • 1 clove of garlic
  • 5 tbsp olive oil
  • 150 g bacon slices
  • 400 ml game stock
  • 200 ml cream
  • 2 tbsp sauce thickener
  • Sea Salt & Pepper to taste

Utensils Needed:

  • Roasting Pan

Recommended recipe settings:

  • Function: Top/bottom heat
  • Temperature: 200-210°C
  • Oven position: second-lowest shelf
  • Cooking time: 35-40 minutes + preheating

Alternative oven setting:

  • Function: Fan plus
  • Temperature: 190-200°C
  • Oven position: second-lowest shelf
  • Cooking time: 35-40 minutes + preheating

Hob setting:

  • Level: 9-8
  • Cooking time: 1-2 minutes

Preparation:

  1. Grind your peppercorns and juniper berries then mix with oil, rosemary leaves and crushed garlic.
  • On the top of the bone, score the venison and brush with the marinade made in step 1.
  • Start by pre-heating your Miele oven & season the venison with sea salt and pepper and cover it with the bacon slices then place it in the roasting pan and put into the preheated oven.
  • Once 20 minutes has passed, you want to add half of the stock and cook for a further 20 minutes. After the final 20 minutes you can add the remaining stock.
  • Take the meat out of the oven and leave it to rest in foil for roughly 10 minutes. Sieve the stock and add cream. Stir in sauce thickener and bring to the boil.
  • Remove the venison from the bone, carve it up and serve with the sauce.

Tip: If you have an open bottle of red wine to hand, the sauce can be refined with this to taste.

If you would like to discuss purchasing Miele appliances you can contact our Windsor Kitchen Showroom where we showcase some examples of Miele on display. Our sales team can be contacted on 01753 840004, alternatively you can email us at hello@paul-alexander.co.uk

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