Saddle of venison (meat)
The saddle of venison or roe deer ( French selle de chevreuil ) is a part of the meat from the roe . Rehsattel is located between the squares and the clubs called lying part, together with the previously located in the rib area part of it forms the back of the animals. It is often offered as a venison extended around the back of the neck (neck and comb).
preparation
The saddle of venison, roughly cut during cutting , is first cleaned and freed of tendons and other paring . Traditionally, the meat is then first marinated , depending on the recipe and the quality of the meat, this step is not necessary in modern kitchens. Then the back is often peppered with bacon , less often wrapped with bacon slices, barded . The cooking time of saddle of venison is similar to that of hare, and is significantly shorter than that usual for saddle of deer or wild boar. It is usually fried pink .
variants
- Saddle of venison Baden-Baden : with pear compote and currant jelly
- Saddle of venison Berny : with Berny potatoes , tortelette with lentil puree and truffle
- Saddle of venison, Californian style : roasted as the back, cooled, the meat removed and carved . Tie a salad of pineapple , apple , raw mushrooms and celery with cream mayonnaise . The carcass is then filled with the lettuce and topped with the meat slices. Garnish with glazed cherries , pineapple and pears .
- Saddle of venison Lucullus : roasted as a speckled saddle, cooled, the meat removed and cut into oblique slices . Then coat the slices with foie gras , assemble them on the carcass and decorate with truffle slices. The back is then glazed with Madeira jelly. Garnish with truffle and foie gras.
Steaks from the saddle of venison are usually cut "two fingers thick" from the saddle. They are roasted pink on the bone à la minute .
See also
source
- Herring Lexicon of the Kitchen . 25th edition. Fachbuchverlag Pfannenberg, Haan-Gruiten 2016, pp. 408-410 u. 878, ISBN 978-3-86820-344-8 .