Rehruecken Mit Aepfeln Und Preiselbeeren(Saddle Of Venison With Apples And Lingonberries)
A rich, flavorful venison dish featuring tender saddle of venison marinated, larded, roasted with apples and lingonberries, perfect for festive occasions and game lovers.
Ingredients
Instructions
- Marinate the saddle of venison in sour milk or lemon juice with 1/2 cup olive oil for at least 3 hours.
- Lard the venison with strips of larding pork 2 inches long in even rows.
- Crush 1 teaspoon juniper berries with 1 teaspoon salt and rub into the meat.
- Place the venison, larded side down, in a roasting pan, and add the onion, separated into rings, a 3-inch curl of lemon peel, and 1/2 cup vinegar.
- Pour 1/2 cup simmering melted butter over the meat.
- Roast the venison in a moderate oven (350°F) for 15 minutes.
- Pour 1 cup hot sour cream over the meat and roast for an additional 45 minutes, basting frequently.
- Add another cup of hot sour cream during roasting.
- Turn the venison and continue roasting.
- Allow 20 minutes per pound for medium rare doneness.
- Near the end of roasting, add a pinch of curry powder if desired.
- Peel, halve, and core 4 medium-sized apples.
- Boil the apples in water with vinegar until tender but maintaining their shape.
- Let the apples cool.
- Fill the apples with lingonberries and garnish the dish with boiled apples and lingonberries.
Tips & Substitutions
For best results, marinate the venison overnight to enhance the flavor and tenderness. If juniper berries are unavailable, try substituting with a combination of rosemary and black pepper. Make sure to baste the meat frequently during roasting to keep it moist. Using a meat thermometer can help ensure perfect doneness, especially for game meats like venison.
Serving Suggestions
Serve the saddle of venison alongside the stuffed apples and a side of roasted vegetables or mashed potatoes for a hearty meal. A light red wine, such as Pinot Noir, pairs beautifully with the flavors of this dish. For a rustic touch, consider serving with a side of Turnip Greens With Sliced Turnips for a complementary flavor profile.
Storage & Reheating
Leftover venison can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place in a preheated oven at 350°F until warmed through, about 15-20 minutes. For best flavor, avoid microwaving as it can dry out the meat. The stuffed apples can also be refrigerated and reheated gently.
Nutrition & Diet Analysis (per serving)
Each serving of Rehruecken Mit Aepfeln Und Preiselbeeren(Saddle Of Venison With Apples And Lingonberries) contains roughly 92 calories, with 4g protein, 12g carbohydrates, and 3g fat. It is a good source of vitamin C (16% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different cut of meat instead of saddle of venison?
Yes, while the saddle is traditional, you can substitute with other venison cuts like loin or shoulder. Adjust cooking times accordingly, as different cuts may require longer or shorter roasting times. Just ensure they are well marinated to maintain flavor and tenderness.
Is there a vegetarian alternative for this recipe?
For a vegetarian version, consider using stuffed portobello mushrooms or eggplant as the main ingredient, marinated in a similar way with olive oil and lemon juice. The apples can still be prepared as described, providing a delicious contrast to the savory filling.
How do I know when the venison is cooked to medium rare?
Medium rare venison is typically reached at an internal temperature of 130-135°F. Use a meat thermometer to check the temperature after the initial roasting time. Remember to let the meat rest for about 10 minutes before slicing; this allows the juices to redistribute for a more flavorful bite.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).