Poached Saddle of Venison – * – Alexander Herrmann

A delicious strawberry recipe!

(*) Poached saddle of venison with grilled melon and pine vinaigrette.

Season the saddle of venison on both sides with salt and pepper, sear all over in a frying pan in sunflower oil or other vegetable oil.

Remove the saddle of venison from the frying pan and place on a large sheet of aluminum foil – lined with plastic wrap. Spread the thyme and juniper berries evenly on it, drizzle half of the balsamic vinegar over it and close the foil tightly. Poach the saddle of venison on the spot in a roasting pan in a water bath at about 80 degrees for about ten minutes. Remove and cool at room temperature.

Peel and core the two melons and cut into larger pieces. Grill briefly on both sides.

Spread the melon pieces evenly on a platter. Slice the saddle of venison thinly, place on top of the melon and drizzle with the remaining Aceto balsamic vinegar – or Alexander’s balsamic syrup if desired – and pine oil.

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