Summary

Ingredients

• 600 g venison, loosened back (skinless and boneless)
• some salt, fleur de sel
• some black pepper, freshly ground
• 2 sprigs rosemary
• 2 tablespoon clarified butter
• 200 g chanterelles
• 0.5 liter ½ milk, (long-life milk)
• 4 medium spring onion (s), spring, cut into fine rolls
• 1 clove garlic
• 1 teaspoon honey
• some salt, fleur de sel
• some pepper, green, freshly ground
• 1 tablespoon balsamic vinegar, red
• 1 tablespoon butter
• 5 stems parsley, smooth, finely chopped
• some lemon peel, grated

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Instructions

1. Thoroughly remove tendons and skins from the released deer back. Season with salt and pepper. Sear the saddle of deer in the hot clarified butter on all sides, add a pressed clove of garlic. Place the saddle of deer on an appropriately sized piece of aluminum foil, also place the rosemary on top and wrap / wrap up well. Let simmer in the oven at 90 ° C top and bottom heat for approx. 40 minutes (finger test).
2. Wash and clean the chanterelles in the cold milk. Then drain in a sieve and dry with kitchen paper. Cut off the spring onions at the first stalk, clean and cut into fine rolls. Briefly froth the butter in a pan, add the chanterelles and onions. Press on a clove of garlic and fry with it. Swing everything through well. Deglaze with the vinegar, then season with honey, salt and pepper. Swing through again. Add the finely chopped leaf parsley and fold in. Keep warm in the oven until the roast is done and sliced. Before serving, remove the clove of garlic and rub some lemon zest over it.
3. You can also find the right recipe for the sauce here at CK: Hearty dark sauce for meat cooked under NT
4. Suitable as a side dish: bread dumplings or mashed potatoes