This traditional Polish recipe for roast saddle of venison is a must-try, as it is truly excellent.
Ingredients
- Saddle of venison: 1 kilogram
- Flour: as needed for dredging
- Cooking oil: for frying
Marinade
- Water: 0.5 liter
- Fine iodized sea salt: 2 level tablespoons
- White onion: 1 piece
- Garlic cloves: 4
- Dried bay leaves: several
- Whole allspice: several
- Whole juniper berries: 8
- Whole coriander seeds: several
- Dried marjoram: 1 tablespoon
Sauce
- Lard: 1 tablespoon
- Dried mushrooms: 1 large handful
- Carrots: 2 pieces
- Celery: 1/2 piece
- Soup greens (leek, parsley root, celery root): small bunch
- White onion: 2 pieces
- Whole juniper berries: 4 pieces
- Whole coriander seeds: 5 pieces
- Water: 1 liter
- Fine iodized sea salt: to taste
- Ground black pepper: to taste
Preparation
Step 1: Wash the saddle of venison thoroughly, removing any membranes, blood clots, and the bone.
Step 2: Slice the onion for the marinade into feathers, and cut the garlic into slices. Mix the marinade ingredients and bring to a boil covered, then let cool. Next, place the saddle of venison into the marinade and leave for two days in a cool place, such as a fridge or cellar. During these two days, mix the marinade 2-3 times. After two days, remove it from the marinade without rinsing off the spices. Pat it dry with a kitchen towel if needed.
Step 3: Slice the saddle of venison into thick slices the size of chops, dredge in flour, and briefly fry in oil on both sides.
Step 4: Soak the dried mushrooms in very warm water. Pour about 1 liter of water into a pot, add the mushrooms, and bring to a boil. After adding the mushrooms, add the diced celery, chopped soup greens, onion sliced into feathers, carrot sliced into slices, juniper berries, and coriander. When the ingredients have been simmering for a few minutes, add the meat. Simmer for about an hour, stirring occasionally and tasting, seasoning with salt and pepper as needed.
Serve with the sauce.
