Baden Saddle Of Venison

Summary

Ingredients

• 1 saddle venison on the bone, approx. .6 kg
• Salt and pepper
• 75 g bacon streaky, sliced
• 1 onion (s)
• 50 g celeriac
• 100 g carrot (s)
• 5 juniper berries
• 125 ml red wine, dry
• 250 ml cream
• 180 g cranberry compote
• Sauce thickener, dark

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Instructions

1. Preheat oven to 180°C (356°F). Pat the venison saddle dry with kitchen paper. Rub with salt and pepper. Place in a roasting dish rinsed with water and cover with bacon slices.
2. Peel and finely dice the onion. Clean, peel, and dice the celeriac and carrots. Add the diced vegetables to the roasting pan around the venison.
3. Place the roasting pan (without a lid) on the middle shelf of the preheated 180°C (356°F) oven and roast for 35-50 minutes.
4. After about 20-30 minutes of roasting, when the venison is nicely browned, add the juniper berries and red wine to the pan.
5. When the venison reaches an internal temperature of 71°C (160°F), remove it from the roasting pan. Cover loosely with foil and let rest for 10 minutes.
6. Strain the cooking liquid and vegetables through a sieve into a saucepan. Bring to a boil over medium-high heat. Stir in the cream and 2 tablespoons of cranberry compote. Simmer for 3 minutes.
7. Pour any meat juices that accumulated during resting into the sauce. Thicken with dark sauce thickener according to package directions. Season with salt and pepper.
8. Remove the bacon slices from the venison and pull the meat from the bone. Slice and arrange on a preheated plate.
9. Serve with spaetzle or dumplings.