Roast saddle of venison with cranberries
Instructions
Soffregate the meat with salt and pepper and Brown in a pan with 4 tablespoons of olive oil and a knob of butter.
Put it in a roasting pan, contornatela with chopped vegetables and garlic, Cook in preheated oven at 180 degrees for 1½ hours, basting frequently with the sauce and cooking the broth warm.
When the saddle is cooked, cut it into thin slices, place on a serving dish and keep warm.
Remove the garlic from the cooking, pour in the wine and let it reduce to high flame.
Combined with the remaining butter flakes, mix until you obtain a thick sauce and velvety.
Dissolve three tablespoons of sugar in a glass of water, pour into a saucepan and boil for a few minutes.
Add cranberries and cook at low heat for 5 minutes.
Add the cream, let thicken.
Serve the meat with the warm sauce.
Accompanying wines: Barolo, Brunello Di Montalcino DOCG Taurasi DOCG.
