It seems to me that venison is usually lacking on the Czech table, although in our home kitchen is quite the opposite. We take all the venison from Windsor Enterprise (you can buy their products in specialized stores with organic and farm-to-table products).
For 2 portions:
2 pieces of venison saddle on the bone
400 g potatoes
1 onion
20 g basil
100 ml port wine
30 ml cranberry vinegar
50 g tinned cranberries
20 g grated ginger
1 orange
100 g butter
50 g sunflower oil
some micro greens for decoration
salt, pepper
First we peel the potatoes. We don’t need to peel smaller spring potatoes, it is enough to scrape them off a little. But don’t throw out the peels anyway, I add it to the potatoes while cooking. They have a lot of flavor, so you want to keep them. Season with salt.
Peel and finely chop the onion. Heat a small pot until smoking, add the oil, the onion and caramelize it quite well. Don’t be afraid to use a good amount of oil, the potatoes will absorb it and have great taste. Stir occasionally. When nearly finished, add a little water to cook the onion evenly, let it evaporate, then add salt and about 25 g of butter, stir and remove from the heat.
Leave the potatoes in the hot water for a bit more, so they are cooked well. Remember to remove the skins.
Heat a heavy pan, add the seasoned meat and fry it in oil on all sides. After about 5 minutes, remove the meat and add the vinegar. Let it reduce and then pour in the port wine. Don’t try to save money on port, because if it is good you can always sip while cooking. Let it evaporate, then add cranberries.
When the meat is rested, it releases juices. Use them in the sauce it will give it more flavor and it’s really a shame to throw it away.
Add juice of half an orange and grate the zest. Squeeze out the juice from a finely grated ginger, add it to the sauce and season with salt and pepper.
When the sauce is ready, it should be sour, sweet, spicy and salty. Well, it should just burst with flavors! Do not worry this meat can handle it! Finally, strain the potatoes, stir in the onions, add some leaves of basil and season to taste.
To decorate use the zest from oranges, fresh basil and micro greens. Voila! Enjoy!!
