Roasted Rabbit; Cold Saddle Of Venison - Gaggenau GN 340 23 Notice D'utilisation

Roasted rabbit

Ingredients (serves 4)
1.5 kg rabbit
300 ml game stock
300 ml white wine
50 g diced bacon
1 small onion
2 cloves
4 sage leaves
1 bay leaf
2 tbsp. tomato pulp
50 g dripping
X
l red wine
150 ml cream
Salt and pepper
Flour
Insert the heating element for roasting. Place the
roasting dish on the first shelf from the bottom.
Preheat the oven and roasting dish to 200 °C on the
"roaster function".

Cold saddle of venison

Ingredients (serves 6)
1 Saddle of venison (approx. 2 kg)
Salt and pepper
250 g bacon rashers
100 g butter
Marinade
¾ l red wine
300 g root vegetables (carrots, celery, leeks)
1 onion
3 juniper berries
1 bay leaf
5 peppercorns
Cumberland sauce
Peel of one orange
50 ml red wine
100 g redcurrant jelly
100 g cranberries
1 tsp. mustard powder
Pinch of ground ginger
Salt, lemon juice
26
Preparation
Cut the rabbit into portions, rinse, pat dry and season
with salt and pepper.
Add dripping to preheated roasting dish and sear the
meat on one side. Turn the meat, and add and brown
the bacon, chopped onions, cloves, sage, bay leaf and
tomato pulp. Deglaze with game stock and white wine.
Place the lid on the roasting dish and stew for 40 - 50
minutes at 160 °C.
Remove the meat from the roasting dish, deglaze the
cooking juices with red wine, water and flour, and
bring to the boil at 200°C. Flavour with cream and
season with salt and pepper.
Setting values
Setting: Roaster function
Temperature: 200 °C / 160 °C
Core temperature: 70 - 75 °C
Cooking time: Approx. 60 minutes
Preparation
To make the marinade, rinse the root vegetables and
chop into small pieces. Peel and quarter the onion.
Add all ingredients to the red wine. Skin the venison
and marinate for 24 hours.
Insert the heating element for roasting. Place the
roasting dish on the first shelf from the bottom.
Preheat the oven and roasting dish to 170 °C on the
"roaster function".
Remove the venison from the marinade and pat dry.
Season with salt and pepper, and cover with bacon
rashers. Melt the butter in a pan. Place the venison in
the preheated roasting dish, pour over the hot butter
and roast for 20 - 25 minutes. After the first 10
minutes, remove the bacon rashers. Allow the venison
to cool, carefully remove the fillets from the bone, cut
into diagonal slices and place back onto the bone.
To make the Cumberland sauce, finely grate the
orange peel and cook in red wine for 10 minutes.
Allow to cool and mix with the remaining ingredients.
Setting values
Setting: Roaster function
Temperature: 170 °C
Core temperature: 65 - 70 °C
Cooking time: 20 - 25 minutes/24 hours for marinating