Look over the shoulder of a professional while preparing a saddle of venison
Fernando’s saddle of venison with roasted polenta and autumn vegetables
Fernando Michlig: Owner of Restaurant Tenne, Gluringen and member of the “Guild”
Recipe for 4 people
The centerpiece of an autumn guest menu: saddle of venison. With the saddle of venison recipe from Guild chef Fernando Michlig, you are sure to succeed and the saddle of venison is guaranteed to be beautifully tender.
Preparation of saddle of venison
- Use a sharp knife to remove any silver skin from the saddle of venison.
- Season the meat with 1 teaspoon each of salt and pepper and place in a buttered dish.
- Cook the saddle of venison in the middle of an oven preheated to 140°C for 15 minutes.
- Then remove and fry briefly all over in plenty of hot frying butter with 2 bay leaves, juniper berries, rosemary and thyme sprigs.
- Regularly pour cooking butter over the meat.
| 600 g | Roe venison loin, loosened |
| 1 TSP | salt, pepper, clarified butter |
| 2 pcs. | bay leaves |
| 2 pcs. | Juniper berries |
| 1-2 pcs. | sprigs of rosemary and thyme |
Preparation of game stock (250 ml)
- Fry 250 g game parures in a pan with ½ tbsp oil.
- Add the mirepoix (one third each of onions, carrots and celery cut into small cubes) and fry.
- Then pour off the fat.
- Add 10 g tomato purée and deglaze with 0.5 dl red wine.
- Add 0.5 liters of stock to the game stock.
- Add a bay leaf, a clove, 5 juniper berries and a sprig of thyme and simmer for 2 hours.
| 250 g | Game parures |
| ½ EL | Oil |
| 75 g | Mirepoix |
| 10 g | Tomato paste |
| 0.5 dl | Red wine |
| 0.5 lt | Bouillon |
| 1 pc. | bay leaf |
| 1 pc. | Carnation |
| 5 pcs. | Juniper berries |
| 1 | sprigs of thyme |
Preparation of polenta
- Peel and finely chop the onion and garlic clove.
- Heat a tablespoon of butter in a pan and sauté the onions and garlic.
- Then pour in 5 dl milk and 5 dl stock and bring to the boil.
- Stir in 250 g Bramata Polenta, reduce the heat slightly and simmer over a low heat for approx. 40-45 minutes, stirring, until a thick paste forms.
- Then stir in 50 g butter and 50 g Parmesan and season with a little salt.
| 1 pc. | Onion |
| 1 pc. | garlic clove |
| 1 TBSP. | butter |
| 5 dl | Milk |
| 5 dl | Bouillon |
| 250 g | Bramata polenta |
| 50 g | butter |
| 50 g | Parmesan cheese |
| little | salt |
Preparation Brussels sprouts
- Soak 2 tablespoons of currants in a little warm water.
- Wash 250 g Brussels sprouts, drain and remove the stalk. Separate the leaves and cook in boiling salted water for 2 minutes. Rinse the leaves in iced water and drain in a sieve.
- Melt 1 tablespoon of butter in a pan.
- Chop 50 g of peeled onions and cut 50 g of smoked bacon into small cubes. Add both and fry.
- Add the Brussels sprouts and currants and cook for 2-3 minutes.
- Season with pepper, nutmeg and sugar.
| 2 TABLESPOONS | currants |
| 250 g | Brussels sprouts |
| Salt | |
| 1 TBSP. | butter |
| 50 g | Onions |
| 50 g | smoked bacon |
| Pepper, nutmeg, sugar |
Remove silver skin from saddle of venison
Season saddle of venison
Sear the saddle of venison
Prepare side dishes for the saddle of venison
Side dish polenta with saddle of venison
Serve the saddle of venison beautifully
Wine recommendation for the saddle of venison from the hostess Luzia Michlig
Which wine is ideal with saddle of venison?
Luzia Michlig: Hostess & Sommelière Restaurant Tenne, Gluringen.
Wine recommendation for saddle of venison
Not only goes well with saddle of venison
Host and sommelier Luzia Michlig recommends the Humagne Rouge Ferdinand Mathier AOC VS to accompany Fernando’s saddle of venison. This wine with its unmistakable wild berry aroma goes very well with any game dish.
Guild wine partner Diego Mathier and lover of saddle of venison
How does Fernando’s saddle of venison taste?
Diego Mathier: Wine producer, Adrian & Diego Mathier, Salgesch.
Hotel-Restaurant Tenne
A culinary highlight in idyllic Goms
The Tenne Gluringen in Goms is a real treat for gourmets and lovers of regional specialties and delicacies. A true oasis for all those who like to sample culinary delights and discover the diversity of regional cuisine. Fernando Michlig’s cuisine is based on classic craftsmanship, simple and original, but at the same time innovative and delicious. Luzia Michlig is responsible for looking after the guests. As a trained sommelier, she pays great attention to detail and ensures that guests have an unforgettable stay at the Tenne Gluringen. A visit to the Tenne Gluringen is an absolute must for food lovers and all those who want to explore the region. Luzia & Fernando Michlig
Hotel-Restaurant Tenne, Gluringen in Goms
Have been running Fernando’s parents’ business together since 2019. Fernando is responsible for the kitchen, Luzia is in charge of looking after the guests. The two are supported by a great team and all together they have the same goal: together they want to make your stay in the Tenne perfect. With genuine, genuine and family hospitality…
Gluringen
A beautiful mountain village in the Goms
The charming mountain village of Gluringen lies in the middle of the Goms at an altitude of 1,300 meters above sea level and is an ideal starting point for anyone who wants to experience the unique nature of the Goms. It is definitely worth a visit.
CONTACT / ARRIVAL
Many roads lead to Gluringen
You can reach the Tenne Gluringen either by train or by car through the impressive landscape of the Goms. Coming from the west, you will find the Hotel-Restaurant Tenne on the right-hand side as you enter Gluringen. If you are coming from the east, simply drive along the main road through the village and you will find the Tenne on the left-hand side. Hotel Restaurant Tenne
Michlig Gastro AG
Furkastrasse 320
3998 Gluringen Goms
