Recipes
Saddle of venison on polenta & pear mille feuille
Mille feuille of polenta and pear
- 350 g Steirerkraft 1-minute polenta, fine-grain
- 500 ml milk
- salt
- 2 pears
- 2 tbsp sugar
- juice of one lemon
- 400 ml red wine
- 125 ml port
- 4 cloves
Saddle of venison
- 1 kg saddle of venison
- salt, pepper
- 50 g butter
- 2–3 juniper berries
- 1 sprig of rosemary
Preparation
serves 4 | dooks in 45 minutes
1. Bring the milk to the boil, add salt, stir in the polenta and leave to thicken for a minute, stirring constantly. Spread the hot polenta onto a baking tray covered in greaseproof paper and cover with a second sheet of greaseproof paper. Roll out the mixture with a rolling pin until approx. 1 cm thin, then leave to cool.
2. Peel the pears, remove the seeds and cut into small pieces. Caramelise the sugar in a pan, deglaze with lemon juice, pour on the red wine and port and add the pears and cloves. Then cook down until the sauce becomes velvety in consistency. Remove the cloves and purée the pear cream with a hand-held blender.
3. Prepare the saddle of venison (remove any unwanted skin, sinews and fat) and briefly sear on all sides in a pan. Then cook in the oven until ready for approx. 4 minutes at 140 °C.
4. Melt the butter in a pan, crush the juniper berries and add to the butter. Then add the salt, pepper and rosemary. The butter should be hot but not brown when the saddle of venison is placed in the seasoned butter. Keep drizzling the butter over the meat with a spoon. The meat can also be turned.
5. Cut the polenta into discs using a round cutter and pan fry on both sides in oil. Heat the pear cream at the same time.
6. When serving, alternate the polenta discs with the pear cream to build a tower, with the polenta forming the first and last layer.
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Saddle of venison on polenta & pear mille feuille 
Difficulty level: easy
Mille feuille of polenta and pear
Saddle of venison
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Preparationserves 4 | dooks in 45 minutes1. Bring the milk to the boil, add salt, stir in the polenta and leave to thicken for a minute, stirring constantly. Spread the hot polenta onto a baking tray covered in greaseproof paper and cover with a second sheet of greaseproof paper. Roll out the mixture with a rolling pin until approx. 1 cm thin, then leave to cool. 2. Peel the pears, remove the seeds and cut into small pieces. Caramelise the sugar in a pan, deglaze with lemon juice, pour on the red wine and port and add the pears and cloves. Then cook down until the sauce becomes velvety in consistency. Remove the cloves and purée the pear cream with a hand-held blender. 3. Prepare the saddle of venison (remove any unwanted skin, sinews and fat) and briefly sear on all sides in a pan. Then cook in the oven until ready for approx. 4 minutes at 140 °C. 4. Melt the butter in a pan, crush the juniper berries and add to the butter. Then add the salt, pepper and rosemary. The butter should be hot but not brown when the saddle of venison is placed in the seasoned butter. Keep drizzling the butter over the meat with a spoon. The meat can also be turned. 5. Cut the polenta into discs using a round cutter and pan fry on both sides in oil. Heat the pear cream at the same time. 6. When serving, alternate the polenta discs with the pear cream to build a tower, with the polenta forming the first and last layer.
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