Saddle of Roe Deer Baden-Baden
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- Baden-Baden:
- saddle of roe deer
- marinade
- pears
- cinnamon
- lemon zest
- game stock
- arrow-root
- redcurrant jelly
- Beaujeu:
- saddle of roe deer
- artichoke bottoms
- lentil purée
- chestnuts
- sauce Venaison
Instructions
- Baden-Baden: marinate the saddle.
- When about to cook it, sponge it dry and pot-roast it on the vegetables of the marinade.
- Arrange it and place at each end a garnish of pears cooked in compote without sugar, seasoned with cinnamon and lemon zest.
- Pour 2 decilitres of game stock into the tray and let it cook for 10 minutes.
- Strain it, remove the fat and thicken it with arrow-root.
- Serve this thickened stock separately, with redcurrant jelly sent at the same time.
- Beaujeu: lard the saddle finely and roast it.
- Arrange it on a long dish and surround it with artichoke bottoms garnished with lentil purée, alternating with bouquets of chestnuts cooked in Consommé and glazed.
- Serve a sauce Venaison separately.