Saddle of Venison | Lamb and Game | DW | 28.11.2003
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Lamb and Game

Saddle of Venison

Try this delicious recipe from Zurich, Switzerland. For the last eight years, one of Switzerland's top chefs, Peter Brunner, has run the restaurant at Glockengasse 7.

Saddle of Venison

Johann Wolfgang von Goethe is one of the famous people who have dined at this little restaurant, tucked away in a small Zurich street. His specialty: braised saddle of venison

(serves 4)

1.5 kg saddle of venison
salt, pepper
butter for basting
1 onion, chopped
2 cloves, chopped
200 ml port
1 tsp juniper topping (made from roasted breadcrumbs, dried orange peel, and pureed juniper berries)
50 g frozen butter cubes


Have the saddle of venison dressed by your butcher and ask him to cut along the backbone down to the breastbone to ensure even cooking. Rub the meat with salt and pepper and braise in a frying pan until the outside is evenly browned. Add port to the pan juices, stir in the spices, and roast in the oven at 160 degrees celsius. Roasting time depends on the size of the joint - test the meat after 15 to 20 minutes by making a cut along the bone. When the meat is done, switch off the oven, open the door and allow the joint to rest for at least 10 minutes. Meanwhile, sieve the juices into a small saucepan. Reduce to the desired consistency and season to taste. 100 ml is enough for 4 people. Stir in frozen butter cubes. Cut the meat lengthwise away from the bone, then carve into portions.

To Serve:

Serve with pureed celery and stewed fruits in season. Add some of the gravy. Sprinkle with juniper topping.