For the saddle of veal with caper-raisin sauce, season the meat with salt and pepper.
Brown the butter in a saucepan until it has a nutty aroma – be careful! Do not let it burn!
Place the meat with the browned butter in a vacuum bag. Peel the garlic, cut into slices and add to the meat with the thyme. Now vacuum seal the meat.
In a saucepan, heat water to 90 to 95 °C (just before it boils), cook (poach) the vacuumed saddle of veal in it and at a moderate temperature for about 50 min.
For the sauce, peel the pumpkin and cut into very small cubes. Peel and finely chop the garlic. Mix with vinegar, olive oil, soup, sugar, pepper and salt.
Add the pumpkin, capers, pomegranate seeds and raisins.
Remove the meat from the vacuum bag, cut into narrow slices while lukewarm and serve the veal saddle with caper-raisin sauce!