Saddle of venison with potato rösti, sour cream and salad
Tender pink roasted venison loin meets crispy potato rösti with kaffir lime, creamy sour cream, and fresh romaine lettuce. The fruity blackberry port wine topping provides a special twist – a modern interpretation of game dishes by top chef Viktoria Fuchs.
Ingredients · Servings 4
- 800g boneless venison saddle
- Salt
- freshly ground black pepper
- Sunflower oil for frying
- 200 g blackberries
- 2 tablespoons of sugar
- 150 ml red port wine
- 200 g sour cream
- a little lime juice
- 2 Romanasalatherzen
- 4 potatoes
- 1 pinch of freshly grated nutmeg
- 2 kaffir lime leaves
- olive oil
- 1 Butterflocke
- 1 sprig of rosemary
- Meat thermometer
Method · 1 h 30 min
- Remove tendons and silverskin from the venison saddle, season with salt and pepper and sear in a hot pan in a little sunflower oil for 1 minute on each side.
- Preheat oven to 160 degrees. Place meat in the preheated oven for 6-8 minutes. When the meat reaches an internal temperature of 46 degrees (meat thermometer), remove and let rest in a warm place.
- Halve the blackberries. Caramelize the sugar in a small saucepan, deglaze with port wine, and reduce. Add the halved blackberries and remove from the heat.
- Season the sour cream with a little salt, pepper and lime juice.
- Halve the lettuce, remove the core, and cut the leaves into strips. Wash and spin dry.
- Wash, peel, and grate the potatoes. Season with salt, pepper, and nutmeg.
- Cut the lime leaves into very thin strips and add them to the potatoes. Form the potato mixture into four equally sized rösti, and fry them slowly in a pan with a little sunflower oil until crispy. Remove from the pan and drain off the excess oil on a kitchen towel.
- Marinate the salad with a little salt, pepper, sugar, lime juice and olive oil.
- Roast the venison loin in a hot pan with a knob of butter and a sprig of rosemary.
- Place the rösti on a plate, top with the salad and sliced venison. Garnish with blackberries. Spread sour cream around the edge.
For 4 people
- 800 g
- 200 g
Zucker
- 150 ml
- 200 g
Sauerrahm
Romanasalatherzen
1 Socket
2 pcs.
Butterflocke
Recipe for
persons
Preheat oven to 160 degrees. Place meat in the preheated oven for 6-8 minutes, once the meat has reached a certain temperature.
Once the core temperature has reached 46 degrees (meat thermometer), remove the meat and let it rest in a warm place.
