Provided by: Chef Daniel Boulud
1 whole fallow venison saddle on the bone, trimmed, or half a larger saddle (about 6 pounds) (available from Ottomanelli & Sons; 212-675-4217)
1/2 cup olive oil
6 tablespoons unsalted butter
3 sprigs fresh thyme
3 sprigs fresh rosemary
1 head garlic, cut horizontally
1 tablespoon whole juniper berries
1 tablespoon sugar
1 cup orange juice
1 bottle red wine (75 cl.)
1 bouquet garni (thyme, parsley, and bay leaf)
1 teaspoon whole juniper berries
2 cups chicken stock
Salt and ground black pepper
1 tablespoon butter
2 tablespoons barberries (available from Kalustyan’s)
Preheat the oven to 300 degrees. Place the onion wedges on a sheet pan with 2 tablespoons oil, thyme, salt, and pepper, and toss together. Roast the onions for 20 minutes or until tender. Remove and set aside.
Increase oven temperature to 400 degrees. Season the venison with salt and pepper. Heat the oil in a large roasting pan over medium heat and sear the venison evenly on both sides, about 4 minutes per side. Add the butter, and place the venison in the oven. After 10 minutes, baste the meat with the pan juices and add thyme, rosemary, garlic, and juniper. Continue roasting for another 15 minutes or until the internal temperature reaches 120 degrees, basting often (cooking time will vary depending on the size of the saddle). Remove from the oven, cover with foil, and set aside.
Meanwhile, place sugar in a saucepan over medium heat. Once the sugar begins to caramelize, carefully pour in orange juice and reduce by a third. Add the red wine, bouquet garni, and juniper, and continue cooking until reduced to a third. Set aside.
Heat 1 tablespoon oil in a large fry pan set over medium heat, add the black trumpets, and sauté for 3 minutes. Add the diced shallots, salt, and pepper, and continue cooking for about 3 more minutes. Remove the mushrooms, and wipe the pan with a paper towel. Add the butter; when melted, place the sprouts cut side down in the pan. Cook for 4 to 5 minutes until lightly browned. Add the blanched sweet potatoes, radishes, and sautéed black trumpets, and cook until heated through. Season with salt and pepper and keep warm. Remove the venison from roasting pan and set aside. Pour off excess fat, and place over medium heat, add the chicken stock, and simmer, whisking until the pan juices and particles have dissolved. Pour the pan juices into the wine–orange juice mixture; bring to a boil and reduce until slightly thickened. Strain the sauce into a clean saucepan, add barberries, remove from heat, and whisk in butter. Season to taste with salt and pepper and keep hot. Place venison saddle on a heated serving platter; arrange the vegetables and mustard-green leaves around it. Spoon a little of the sauce over the meat. Serve remaining sauce on the side. (Published 2007)