Saddle of Venison

Name: Saddle of Venison (Rehrücken)
Cuisine: Austria
Ingredients: The haunch or fillet is the best cut to use for this method of cooking venison. Larding fat; 2 or 3 carrots; 2 or 3 large onions; 1 bayleaf, a few strips of lemon peel, salt, peppercorns, red wine, sour cream; 1 bayleaf, a few strips of lemon peel, salt, peppercorns, red wine, sour cream; 1 bayleaf, a few strips of lemon peel, salt, peppercorns, red wine, sour cream; 2 turnips; 1 clove of garlic, parsley, rosemary, thyme; 1 clove of garlic, parsley, rosemary, thyme; 1 clove of garlic, parsley, rosemary, thyme; 1 clove of garlic, parsley, rosemary, thyme; 1 bayleaf, a few strips of lemon peel, salt, peppercorns, red wine, sour cream; 1 bayleaf, a few strips of lemon peel, salt, peppercorns, red wine, sour cream; 1 bayleaf, a few strips of lemon peel, salt, peppercorns, red wine, sour cream

Rehrücken

Preparation info

Difficulty
Easy

Appears in

Recipes of all Nations

By Countess Morphy

Published 1935

About

Venison is extensively eaten in Austria. It is plentiful and cheap and there are many delicious ways of preparing it.

Ingredients

The haunch or fillet is the best cut to use for this method of cooking venison. Larding fat
2 or 3 large onions
2 or 3 carrots
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Europe
Austria
Main course
Dinner
Gluten-free
Spicy

Method

Put the sliced vegetables and finely chopped garlic and herbs in a saucepan and add equal parts of wine and water. Bring to the boil and simmer for ½ an hour. Then add the larded venison, cover closely and simmer for 1 to 2 hours, according to the toughness of the meat. When half done, remove the joint from the pan, strain the sauce, replace the venison in the saucepan—which sh