Hearty Saddle Of Venison

Summary

Ingredients

• 1 saddle venison, (about /4 kg)
• 0.75 liter ¾ water, salted
• 2 carrot (s)
• 1 root / n parsley
• 1 small celeriac
• 2 onions)
• 6 juniper berries
• 1 bay leaf
• 1 teaspoon thyme, dried
• 1 teaspoon marjoram, dried
• 8 grains black pepper
• 5 cup / s bock beer
• 200 g bacon, smoked
• salt
• 50 g mararine
• 250 ml sour cream
• Spice grains, as desired

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Instructions

1. Wash, dry, and peel the saddle of venison.
2. For the marinade: Cut the cleaned and washed carrots, parsley root, and celeriac into small pieces. Bring to a boil in the salted water over medium-high heat. Add the diced onions and cook for 30 minutes. Add the juniper berries, bay leaf, thyme, marjoram, and black peppercorns. Pour in the bock beer, bring to a boil for 1-2 minutes, then let cool completely.
3. Place the venison in a deep bowl, pour the cooled marinade over it, cover, and refrigerate for 2-3 days, turning occasionally.
4. Remove the venison from the marinade, reserving the liquid. Pat the meat dry and rub with salt and pepper. Cut the bacon into thin strips. Heat the margarine over medium heat, fry the bacon for 5 minutes, then add the venison and brown on all sides over 5-7 minutes. Add the vegetables from the marinade to the pan and cook for 5 minutes. Transfer the roasting pan to a preheated oven at 180°C (356°F), cook for about 1 hour, basting every 15-20 minutes with pan drippings and some of the cooled marinade.
5. Remove the cooked venison from the bones, cut into diagonal slices lengthwise, arrange on a platter, and keep warm.
6. Pour the pan drippings into a pot, add 3-4 tablespoons of the cooled marinade or water, and bring to a boil over medium-high heat. Strain through a sieve, stir in the sour cream, and season with salt and pepper.
7. Serve with mashed potatoes or croquettes and cranberries on steamed apple slices.