Summary

Ingredients

• 0.5 ½ deer meat (back)
• 5 juniper berries
• 2 bay leaves
• 2 cloves garlic)
• 2 sprigs rosemary
• 4 sprigs thyme
• Rapeseed oil, neutral
• 0.25 packet ¼ butter
• 750 ml red wine, dry
• 4 tablespoon sugar
• 500 ml game stock
• sea-salt
• Black pepper from the mill

For the puree:

• 1 ½ kg apples, sour
• 250 grams sugar
• 2 teaspoons salt
• 250 ml white wine, dry
• 6 sprigs rosemary
• Rapeseed oil, for frying

For the vegetables:

• 2 chicory
• olive oil
• sugar
• sea-salt
• Black pepper from the mill

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Instructions

1. Deer back:
2. Release the back of the deer and parry carefully. Use the bones for the game stock.
3. Caramelize the 4 tablespoons of sugar and add the red wine. Let the caramel melt again. The red wine is now slowly boiled down to a syrup over a very low heat. This can take 2-3 hours! In the end, only a few tablespoons of thick liquid remain.
4. Preheat the oven to 80 degrees. Heat the rapeseed oil, add a battered clove of garlic, 1 sprig of rosemary, 2 sprigs of thyme, the juniper berries and the bay leaves. When the oil is flavored, salt and sugar the saddle of venison and fry well on all sides. An oriental rose and cinnamon salt is also very suitable as a spice (recipe in my profile).
5. Place the meat in the oven lying on a rack. He stays there for 2.5 to 3 hours. When the meat is sooner, simply turn the oven down to 50 degrees (open the door briefly so that it cools down more quickly). The meat can then stay that way until it is served.
6. In the meantime, reduce the game stock by half and then add it to the red wine reduction. This makes it easier to get all of the viscous liquid out of the pot. Let it simmer very gently. Season to taste with salt, sugar and black pepper. If necessary, assemble with butter just before serving.
7. Heat the butter in a pan, add another clove of garlic, 1 sprig of rosemary, 2 sprigs of thyme and flavor the butter. Take the saddle of deer out of the oven and fry it lightly in the butter, pouring the melted butter over the other side.
8. Cut the meat into slices. Serve immediately. It is very advisable to preheat the plates!
9. Apple and rosemary puree:
10. Peel and dice the apples. Mix with sugar and salt. Let stand for at least 1 hour so that they absorb liquid. Add the white wine and three sprigs of rosemary. Bring everything to a boil and then slowly simmer over low heat until the apples are overcooked.
11. Take out the rosemary sprigs and puree everything finely. Before pureeing, make sure that no rosemary needles are left behind, as they will change color. Add salt and sugar to taste.
12. If you want, you can pour the puree into clean twist-off jars while still hot and close immediately. This will keep them in the refrigerator for at least a week. The jars should be boiled down for longer storage.
13. Before serving, pluck the needles off the other 3 sprigs of rosemary and fry briefly in a little hot rapeseed oil. Drain on paper towels. They should still be dark green and crispy. You can do this half a day in advance. Sprinkle on the puree when serving.
14. Chicory:
15. Cut off the stem of the chicory and separate the leaves one by one, wash and drain. Heat the olive oil in a pan and cook the chicory in it. Season with salt, sugar and pepper.
16. When serving, the chicory leaves are laid out first.