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Saddle of Venison with Cranberry Compote, Mushroom Dumplings and Squash
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Prep. 1 h
Total 2 h 30 min
8 portion
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Ingredients

Cranberry Compote
  • jam sugar
    80 g
  • star anise
    1
  • whole allspice berries
    5
  • juniper berries
    2
  • clove
    1
  • fine sea salt
    ½ tsp
  • ground black pepper
    ½ tsp
  • water
    70 g
  • cranberries (see tip)
    200 g
Venison
  • saddle of venison cut in 4 equal pieces
    800 g
  • allspice berries
    8
  • juniper berries
    4
  • cloves
    2
  • fresh thyme leaves
    1 tsp
  • fresh oregano leaves
    2 tsp
  • fresh rosemary leaves
    ½ tsp
  • dried bay leaf
    1
  • fine sea salt
    5 g
  • ground black pepper
    ½ tsp
  • water
    1650 g
Mushroom Dumplings and Squash
  • mixed dried mushrooms
    30 g
  • plain flour
    140 g
  • unsalted butter diced
    20 g
  • baking powder
    1 tsp
  • fine sea salt
    1 ¼ tsp
  • ground black pepper
    ¾ tsp
  • fresh parsley cut in pieces
    5 sprigs
  • whole milk
    40 g
  • medium egg
    1
  • red kuri squash peeled, cut into 8 pieces, seeds removed
    800 g
  • oil
    20 g
  • honey
    20 g
  • ground cinnamon
    ½ tsp
  • marjoram, fresh
    1 heaped tsp
  • fresh coriander
    1 tsp
  • sweet paprika
    ½ tsp
Finalisation
  • onion halved
    50 g
  • garlic clove
    1
  • oil plus extra for frying
    30 g
  • sherry
    50 g
  • fine sea salt
    1 tsp
  • ground black pepper
    ½ tsp
  • ground nutmeg
    ¼ tsp
  • fresh thyme
    ½ tsp
  • vegetable stock paste
    1 heaped tsp
    1 vegetable stock cube (for 0.5 l), crumbled
  • water
    510 g
  • unsalted butter diced
    50 g
  • cornflour
    10 g
  • sour cream, 20 % fat
    100 g

Nutrition per 1 portion

Calories 641.7 kcal / 2684.8 kJ
Protein 45.4 g
Fat 28.6 g
Carbohydrates 51 g
Fibre 5.6 g
Saturated Fat 12.7 g
Sodium 1898 mg

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