Saddle of Venison

Name: Saddle of Venison (Srnčí hřbet/Srnčí chrbát)
Cuisine: Czech
Ingredients: 700 g/1 lb 9 oz venison loin or whole fillet; 700 g/1 lb 9 oz venison loin or whole fillet; 15 ml/1 tbsp plain (all-purpose) flour; salt and ground black pepper; cranberry jam, to garnish; boiled, sautéed or creamed potatoes, to serve; boiled, sautéed or creamed potatoes, to serve; boiled, sautéed or creamed potatoes, to serve; 500 ml/17 fl oz/2¼ cups red wine; 4 juniper berries; 1 carrot, peeled and chopped; 1 garlic clove, peeled and left whole; 1 onion, peeled and quartered; 1 bay leaf; 1 thyme sprig, 1 rosemary sprig and 1 parsley sprig; 1 thyme sprig, 1 rosemary sprig and 1 parsley sprig; 1 thyme sprig, 1 rosemary sprig and 1 parsley sprig; 15 ml/1 tbsp vegetable or sunflower oil; 15 ml/1 tbsp vegetable or sunflower oil; 2.5 ml/½ tsp ground black pepper

Srnčí hřbet/Srnčí chrbát

Preparation info

Serves
4

Difficulty
Easy

Appears in

Czech & Slovak Food and Cooking

By Ivana Veruzabova

Published 2015

About

Deer is a popular game meat during the hunting season. The red wine marinade is a classic accompaniment – and the serving quantity is typically generous.

Ingredients

700 g/1 lb 9 oz venison loin or whole fillet
50

Europe
Czech Republic
Slovakia
Main course
Eastern Europe

Method

Combine all the marinade ingredients in a large bowl and add the venison. Leave to marinate in the refrigerator for 24 hours, turning over after 12 hours. Lift out from the liquid and pat dry with kitchen paper. Reserve the marinade.
Preheat the oven to 200°C/400°F/Gas 6