Saddle of venison on the bone with orange sauce - simply Christmassy!
December 18th, 2022 | main dishes
A very special holiday roast for the upcoming Christmas celebrations: A whole saddle of venison cooked on the bone in orange sauce! Here I will tell you my recipe, which is guaranteed to succeed and leave a powerful impression.
Every year the question of all questions: What should I cook for Christmas. There are many fixed traditions on Christmas Eve, such as our’s: the Cicchetti. On the public holidays, however, people like to vary. A special fish, fine poultry such as duck or goose are on the menu, with many also fondue or raclette and much more.
Personally, I prefer game, in this case a saddle of venison cooked on the bone in a wonderful orange sauce. It couldn’t get any more festive than with such a whole roast on the Christmas table. And the preparation is very easy. The sauce has just a perfect balance of sweetness and acidity and a wonderful umami thanks to the vegetables and the cooked orange and lemon slice and some currant jelly.
Since every oven has a “life of its own” and works differently, a roasting thermometer is helpful to determine the core temperature. At a core temperature of 55° – 58° C the venison is medium/pink, at 58° – 60° C it is well done. Attention, the thermometer must not be inserted too deeply into the meat, it should not touch the bone. Personally, I recommend cooking venison medium, i.e. pink.
Saddle of venison on the bone in orange sauce
Attention: The spices should be allowed to work for 5 hours before preparation.
Preheat the oven to 240°C.
AND THAT'S HOW THE CAPTAIN'S WIFE DOES IT
In the case of a saddle of venison or fallow deer weighing about 2 kg, increase the roasting time accordingly, the roasting thermometer is a good service here:
55° – 58° = medium/pink
58° – 60° = well done
With a roast of this weight, I remove the inner fillets and only put them in the oven for the last 30 minutes
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