Peel the shallots and dice them very finely. Sauté in a saucepan in 2 tablespoons of oil or clarified butter until they are lightly colored, then add the honey.
Deglaze the shallots with the red wine and reduce to a syrupy level over medium heat (reduce). Let the shallot and red wine mixture cool down.
Beat the butter in a bowl with a hand mixer until frothy. Slowly mix in the shallot and red wine mixture. Season with salt and pepper. If necessary, add some lemon juice to taste. In order to be able to shape the butter (e.g. into rolls or spray it on with a piping bag) cool it again briefly and then bring it into the desired shape.
For the Rehcarrée:
Wash rosemary, sage and thyme, shake dry and pluck needles or leaves and chop. Press the garlic cloves with their peel on a little.
Remove all hides from the Rehcarrée (unless the butcher has already prepared it accordingly). Then season the carrée on both sides with salt and pepper.
Heat 2 tablespoons of oil or clarified butter in a pan and fry the venison on both sides.
Add the herbs and garlic and fry briefly.
Put everything on a baking sheet or in a large casserole dish and fry in the preheated oven at 180 ° C with top and bottom heat (convection 160 ° C) on the middle rack for about 12 minutes. The core temperature should be 58-60 degrees. Take the Rehcarrée out of the oven and let it rest while you serve the side dishes.
Tips: I calculate 4 ribs from the Rehcarrée per person. To serve, cut off pieces with two ribs and lean against each other on the plate.
The red wine butter can also be prepared one or two days in advance and, if there are leftovers, frozen. Also tastes great with other types of meat.
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