Pink roasted deer saddle
with cranberry jus baked semolina dumblings
Since more than 25 years our kitchen team is taking care of our guests with typical Austrian and international specialties.
Our chef Gerald Oberbichler leads the team with personal commitment, motivates with his enthusiasm for the art of cooking and teaches the right handling of the precious ingredients to our upcoming chefs.
The terfect teamwork in the kitchen turns a simple meal into an unforgetable experience for you!
Dishes of game
Deer saddle and cranberry jus
Remove the tendons from the deer saddle and season it with salt and pepper. Roast from both sides in a hot pan with some oil, take it out and put it in a baking tray. Pour the remaining meat juices from the pan over the saddle and add a branch of rosemary and thyme.
Add a small piece of butter 10g into the pan that you used to roast the meat and stir until the roast residues in the pan resolves. Then add the cut root vegetables, roast it until it is golden brown and deglaze with red wine. Add the bay leaf, juniper, pimentos some thyme and rosemary and let it reduce by about half. Add the vegetable stock.
While the sauce is simmering, put the deer saddle into the oven at 80 degrees for about 20 minutes until it is slightly pink inside. Then turn off the oven and let the meat rest in the oven for another 10 minutes.
In the meanwhile, pass the sauce through a sieve and season it with cranberries and red port wine.
Bring the milk to boil with the butter, put it aside and season it with salt, pepper and nutmeg. Add the semolina and let it thicken. Add the egg, egg yolk and breadcrumbs to the lukewarm semolina and mix it well. Shape small balls and let it simmer for about 5 minutes. Afterwards let the dumplings cool out, coat them with breadcrumbs bake them in hot oil.