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Saddle of Venison with Cranberry Sauce and Lamb's Lettuce

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1-lb (500 g) saddle of venison (shoulder or blade)
Sweet paprika
1 small carrot
⅓ cup (75 ml) diced celery root
1 small onion
1 sprig fresh thyme
1 bay leaf
3 dried juniper berries
2 potatoes
2 oz (60 g) lamb's lettuce, watercress or arugula (rocket)
4 oz (120 g) radicchio
Juice of orange, divided
1 tsp (5 ml) balsamic vinegar
1 tbsp (15 ml) olive oil
tsp (2 ml) Dijon mustard
tsp (2 ml) orange marmalade
Freshly ground pepper
1 small shallot
1 tsp (5 ml) margarine
2 tsp (10 ml) whole-berry cranberry sauce
2 tbsp (30 ml/30 g) sour cream


Serves: 2


Preheat the oven to 350°F (180°C). Season veni­son with salt and paprika. Peel and dice the carrots, celery root and onion. Place a 20-inch (50 cm) roasting bag on a shallow pan and put in the carrots, celery root, onion, thyme, bay leaf and juniper berries. Lay the saddle on top, meat side up. Add 2 tbsp (30 ml) water and seal. Pierce the top. Roast for 45 minutes.

Peel and cut the potatoes into quarters or eighths. Boil in salted water for 20 minutes.

Tear the lamb's lettuce and radicchio into bite­ size pieces. Combine 1 tsp (5 ml) orange juice with the vinegar, oil, mustard, marmalade, salt and pepper and toss ½ with the lettuces.

Chop and gently sauté the shallot in hot mar­garine. Cut open the roasting bag. Wrap the meat in aluminum foil and reserve the roasting juices. Stir ⅓ cup (75 ml) of the meat juices in with the shallot along with the cranberry sauce, the remaining orange juice and dressing and the sour cream. Simmer briefly and season with salt. Slice the meat and serve with the potatoes, cranberry sauce, lettuces and slices of orange.

Per serving: approx. 584 calories
62 g protein, 22 g fat, 37 g carbohydrates

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