Summary

Ingredients

• 2 ½ kg saddle venison on the bone
• 1 onion (s)
• 1 carrot (s)
• 0.5 ½ celery root
• 0.5 stick ½ leek
• 1 tablespoon tomato paste
• 0.5 liter ½ red wine
• 0.5 liter ½ water
• 3 tablespoon jam (cranberry jam or jelly)
• 2 cl cassis
• ginger bread spice
• Bay leaf
• Carnation
• Juniper berry
• Pepper, black, whole grains
• salt and pepper
• oil
• possibly cornstarch to bind the sauce

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Instructions

1. Wash the back of the venison and pat dry. Detach the meat from the bone with a sharp knife, as well as the fillet, which is on the underside of the back. Remove the sinews and skin from the loosened pieces of meat and cut into 12 even pieces. Chop the bones into small pieces.
2. Wash, peel and cut the vegetables into cubes.
3. Heat the oil in a large shallow saucepan and roast the bones until they are a nice brown color. Then add the vegetables without the leeks (add the leeks later, otherwise they will burn and become bitter), add the tomato paste and roast well. Then deglaze with red wine and let it reduce. Add the spices, fill up with water and slowly simmer. Then pass the sauce through a fine sieve and season with salt, pepper and the other spices. Finally, add the cranberry jam and refine the whole thing with cassis. If necessary, the sauce can be thickened with starch.
4. Now heat a large pan with oil and fry the venison medallions seasoned with salt and pepper for one minute on each side. Then take it out of the pan, place it in a heat-resistant dish and put it in the preheated oven at approx. 180 ° C for 4 - 5 minutes.
5. In addition, e.g., Hazelnut spaetzle with cream sausage.