Roast leg of cervena venison, sweet potatoes, and cranberry hollandaise sauce

Method

Steep the dried cranberries in red wine and leave them to soak for at least 2 hours, preferably overnight.

Peel the sweet potatoes and dice (1 cm cubes). Boil for 6 minutes in plenty of salt water. Meanwhile, with a vegetable peeler, cut 4 pieces from the peel of the pre-washed orange. Cut the peel into fine strips. Divide the orange into segments and squeeze the remaining juice into a small bowl.

In a saucepan, slightly caramelize the brown sugar and then add the orange peel and juice. Add 20 grams of butter and the drained sweet potato cubes. Season with salt, black pepper, and freshly grated nutmeg. Finally stir in the orange segments.

Separate the eggs. Beat the egg yolks together with the cranberry juice in a bain-marie until slightly frothy. Meanwhile, melt the butter in a saucepan and then allow it to cool slightly. Gradually add the butter to the egg foam, beating continually with a whisk. Season with salt and tarragon vinegar.

Cut the leg of New Zealand venison (rump) lengthwise and rub herb salt into the meat. Heat the vegetable oil in a pan and brown the venison on both sides over a high heat. Place the pan in a pre-heated oven (140° C) and allow to cook for a further 8-12 minutes until the meat is medium-done. Remove from the oven, wrap in aluminum foil and allow to stand.

To serve

On each plate, serve the cooked venison (cut into slices one centimeter thick) on a bed of sweet potatoes with orange. Pour the cranberry hollandaise sauce over the meat, and finally, sprinkle the dish with the wine-soaked cranberries.

Servings4 INGREDIENTS

Method

Steep the dried cranberries in red wine and leave them to soak for at least 2 hours, preferably overnight.

Peel the sweet potatoes and dice (1 cm cubes). Boil for 6 minutes in plenty of salt water. Meanwhile, with a vegetable peeler, cut 4 pieces from the peel of the pre-washed orange. Cut the peel into fine strips. Divide the orange into segments and squeeze the remaining juice into a small bowl.

In a saucepan, slightly caramelize the brown sugar and then add the orange peel and juice. Add 20 grams of butter and the drained sweet potato cubes. Season with salt, black pepper, and freshly grated nutmeg. Finally stir in the orange segments.

Separate the eggs. Beat the egg yolks together with the cranberry juice in a bain-marie until slightly frothy. Meanwhile, melt the butter in a saucepan and then allow it to cool slightly. Gradually add the butter to the egg foam, beating continually with a whisk. Season with salt and tarragon vinegar.

Cut the leg of New Zealand venison (rump) lengthwise and rub herb salt into the meat. Heat the vegetable oil in a pan and brown the venison on both sides over a high heat. Place the pan in a pre-heated oven (140° C) and allow to cook for a further 8-12 minutes until the meat is medium-done. Remove from the oven, wrap in aluminum foil and allow to stand.

To serve

On each plate, serve the cooked venison (cut into slices one centimeter thick) on a bed of sweet potatoes with orange. Pour the cranberry hollandaise sauce over the meat, and finally, sprinkle the dish with the wine-soaked cranberries.

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