Summary

Ingredients

• 800 g saddle venison, fillets, ready to cook
• 100 ml oil
• 1 teaspoon thyme
• 1 teaspoon rosemary
• 1 teaspoon marjoram
• 2 cloves garlic
• 2 tablespoon clarified butter
• 3 shallot (s)
• 4 cl cognac
• 2 tablespoon peppercorns, green
• 250 ml game stock
• salt and pepper
• 1 pinch (s) cayenne pepper
• 1 tablespoon jelly (currant)
• 1 tablespoon vinegar (fruit)
• 100 ml port wine

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Instructions

1. Pat the venison fillets dry and place in a bowl. Press the garlic cloves and mix with the olive oil and herbs. Brush the saddle of venison fillets with it and leave to stand in the refrigerator for at least three hours, covered.
2. Keep plates warm.
3. After the marinating time, fry the saddle of venison fillets in hot clarified butter as desired, medium or well. Salt, pepper, remove, set aside and keep warm.
4. Peel the shallots, chop them finely and sauté them in the frying fat until translucent. Sweat the peppercorns briefly. Deglaze with cognac and game stock. Let it reduce briefly over high heat. Strain the sauce through a fine sieve. Season with salt, pepper and cayenne pepper. Then refine with currant jelly, fruit vinegar and port wine.
5. Cut the venison fillets into slices. Pour the sauce on preheated plates and place the meat slices decoratively on top of the sauce.
6. Duchess potatoes and broccoli go well with it.