Roast saddle of venison with cranberries

Cooking time: 2 hours
Difficulty: medium
Sella capriolo ai mirtilli rossi

Preheat the oven to 180 C / 350 F. Gently rub the meat with salt and pepper. Heat the olive oil and half the butter in a large frying pan, add the venison and cook, turning frequently, until browned all over. Transfer to a roasting tin, surround with the vegetables and garlic and roast, basting frequently with the cooking juices and sotk, for 1 1/2 hours. Remove the venison from the roasting tin, carve into thin slices, place on a serving dish and keep warm. Remove and discard the garlic from the cooking juices, pour in the wine and cook over a high heat until reduced. Cut the remaining butter into small pieces, add to the roasting tin and stir until the sauce is thick and verlvety, then spoon it over the venison. Stir the sugar into 175 ml / 6 fl oz water to dissolve, then opur into a saucepan, bring to the boil and boil for a few minutes. Add the cranberries and simmer over a low heat for 5 minutes. Stir in the cream and cook until thickened. Serve the venison with the warm cranberry sauce.


Coll. (2010), "The Silver Spoon", Phaidon, 966

Suggested wine
Riflessi d'Epoca
Ticino DOC Merlot
Fr. 39.00

Serves 6-8

  • 1 saddle of venison
  • 4 tablespoons olive oil
  • 50 g / 2 oz butter
  • 2 carrots, chopped
  • 1 onion, Chopped
  • 1 celery stick, chopped
  • 1 garlic clove
  • 200 ml / 7 fl oz hot Meat Stock
  • 100 ml / 3 1/2 fl oz red wine
  • 3 tablespoons sugar
  • 400 g / 14 oz cranberries, thawed if frozen
  • 2 tablespoons double cream
  • salt and pepper