Pan-fried venison loin – juniper jus & celeriac purée
1 / 4Saddle of venison in medallions, with celeriac purée and juniper jus.
Preparation
Why this wine?
Good to know
Tips & insights
- Trim the venison saddle before roasting and remove the silverskin thoroughly.
- Sear the meat hard and bring it to pink in the oven at gentle heat — game dries out quickly when overheated.
- Lightly crush the juniper berries so they release their aroma into the jus.
- For a silky celeriac purée, cook the celeriac soft in cream and purée it finely.
- Let the meat rest after roasting and only then cut it into medallions.
Frequently Asked Questions
Which wine pairs with saddle of venison in juniper jus?
The Sarabande. Its spicy depth and mature structure carry the game and the juniper jus without masking the finesse of the venison. The wine accompanies the dark meat with calm length.
How do I keep the venison saddle from drying out?
Saddle of venison is very lean and cooks quickly. Sear it hard and bring it to about 54 °C core temperature at low heat. A rest of a few minutes keeps it juicy and pink.
Can I use other game instead of venison saddle?
Yes. Saddle of red deer or boneless venison leg also work, but need a little more cooking time. A tender cut such as venison fillet suits it too. The juniper jus remains a good companion in any case.
What goes alongside the celeriac purée?
Braised red cabbage, glazed chestnuts or Brussels sprouts pair well with game and juniper. Spätzle also take up the jus nicely. Choose autumnal sides that ground the venison without overpowering it.
