Venison Saddle en Croûte Recipe with Mushroom Duxelles & Cranberry Jus

Instructions

1. Step 1: Prepare the mushroom duxelles

   Clean the mushrooms and chop them very finely. Finely dice the shallot and garlic as well.

   Heat the butter and oil in a large pan. Briefly sauté the shallot and garlic until translucent. Add the mushrooms and cook over medium-high heat for 8 to 10 minutes, stirring regularly.

   The mixture should be as dry as possible when finished. This is essential for keeping the puff pastry crisp later. Stir in the thyme, parsley, and Dijon mustard. Season with salt and pepper. Leave the duxelles to cool completely.

2. Step 2: Sear the venison loin

   Take the venison loin out of the fridge about 30 minutes before cooking.

   Pat dry with paper towels and carefully remove any sinew or silverskin.

   Heat oil in a large pan. Sear the meat over high heat on all sides for about 3 to 4 minutes in total.

   Add the butter, thyme and lightly crushed garlic clove. Briefly baste the saddle of venison with the foaming butter. Remove from the pan, season with salt and pepper, and leave to cool completely.

3. Step 3: Wrap the saddle of venison

   Roll out the puff pastry. Spread the cooled duxelles down the centre of the pastry, forming a layer about the same length as the venison loin.

   Place the saddle of venison on top and gently pull the mushroom mixture up around the sides.

   Wrap the puff pastry tightly around the meat and seal the seam well. Trim off any excess pastry.

   Place seam-side down on a baking tray lined with baking paper. Mix the egg yolk and milk, then brush a thin layer over the puff pastry. If desired, cut small leaves or strips from the leftover pastry and place them on top. Brush with egg yolk as well.

   Chill the wrapped saddle of venison for about 10 minutes.

4. Step 4: Prepare the cranberry jus

   While the venison loin cools, finely dice the shallot. Heat oil in a small saucepan. Lightly sauté the shallot. Add the tomato paste and cook for about 1 minute, stirring. Deglaze with red wine and reduce until almost completely evaporated.

   Add the game stock, thyme, and lightly crushed juniper berries. Gently reduce the liquid for about 20 minutes, until it is noticeably more concentrated. Then pour it through a fine sieve into a clean saucepan.

5. Step 5: Bake the venison loin en croûte

   Preheat the oven to 200 °C top/bottom heat preheat. Bake the venison loin en croûte on the middle rack for about 20 to 25 minutes.

   For a pink result, the internal temperature of the venison saddle should be about 54 to 56 °C reach. During the subsequent resting time, it rises slightly further. If the puff pastry is already deeply browned before the desired core temperature is reached, loosely cover it with baking paper or aluminum foil.

6. Step 6: Finish the cranberry jus

   Reheat the reduced jus. Stir in the lingonberries and red wine vinegar, then taste and adjust the seasoning. Remove the pan from the heat and gradually whisk in the cold butter until the game sauce is glossy and lightly thickened.

   Season with salt and black pepper. Do not boil vigorously afterward.

7. Step 7: Let the venison loin rest

   Remove the venison saddle en croûte from the oven and before slicing Leave to rest for 10 to 15 minutes. This step is important: If you cut into it straight away, too much meat juice will escape and the puff pastry may become soggy on the bottom.

8. Step 8: Slice and serve

   Cut the saddle of venison into slices about 2 to 3 cm thick using a very sharp knife. Spoon a little lingonberry jus onto preheated plates and place one or two slices of venison on top.

   If desired, garnish with individual cranberries, small thyme leaves, or sautéed wild mushrooms. Serve the sauce sparingly beside or under the puff pastry to keep the crust crisp for as long as possible.