INGREDIENTS

INSTRUCTIONS

saddle of venison weighing approximately 2kg 150g butter Marinade:
750ml red wine 1 onion, chopped 1 carrot, chopped few sprigs of
parsley sprig of thyme 1 clove small sprig of rosemary 6 juniper
berries 1/2 bay leaf Stock: butter trimmings from saddle of venison 2
tablespoons tomato paste 1 bouquet garni Sauce: 50ml brandy 150g  fresh
cream 150g butter 1 tablespoon redcurrant jelly salt and pepper
Garnish: 4 apples, peeled, cored and halved 500ml white wine 250g
chanterelle mushrooms butter 100g cranberry conserve  To prepare the
venison: remove the skin and bones from the fillets  and trim the
fillets.  Reserve trimmings and bones for the stock.  Combine all the
marinade ingredients together and place in the  venison fillets and
marinate overnight. To make the stock: place all  the venison trimmings
from the saddle in a baking dish with a little  butter and cook until
well browned, turning the trimmings  occasionally. Add the vegetables,
strained from the marinade, and  brown with the meat and bones. When
well browned, add the liquid  marinade, tomato paste and the bouquet
garni. Simmer for 1 hour  without covering, skimming any froth that
forms on the top. Strain  and set aside. To cook the venison: remove
from the marinade, wipe  dry and cut in 8 noisettes.  Season with salt
and pepper. Melt butter  in a trying pan and fry the venison, searing
quickly on each side and  leaving rare in the middle. Remove noisettes
to a warm place to rest.  To make the sauce: deglaze the frying pan
with the brandy, add stock  and bring to the boil. Reduce until it
thickens slightly. Reduce  heat, add cream and beat in the butter.
Finally add redcurrant jelly  and adjust seasoning. The garnish: place
apple halves in a pan and  add the wine; poach for approximately 10
minutes. Melt butter in a  frying pan and add the mushrooms, tossing
occasionally to cook  lightly.  To serve: place the noisettes of
venison on a hot serving dish and  pour over the sauce.  Garnish with
poached apples on one half of the  dish and the chanterelles and
cranberry conserve on the other side.  Serve at once. Bon
Appetit-Exec.Chef Magnus Johansson From: Sherree  Johansson Date: Mon,
08-0  Posted to FOODWINE Digest 02 Mar 97 by Arnold Elser
<PastryWiz@MSN.COM> on Mar 3, 1997.

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