Summary

Ingredients

• 1 ½ kg saddle venison
• 1 lemon (s)
• 100 g butter
• 0.5 teaspoon ½ salt
• 1 teaspoon paprika powder
• 0.5 teaspoon ½ pepper, white
• 3 pear (s), halved, from the tin
• 0.5 stick ½ cinnamon
• 10 juniper berries
• 1 teaspoon thyme, dried
• 1 tablespoon tomato paste
• 2 tablespoon currant jelly
• 2 tablespoon red wine

Print Recipe Pin Recipe

Instructions

1. With a sharp knife, cut into the back along the middle bone on both sides so that the spices and heat penetrate better. Rub the saddle of venison with salt, paprika and pepper. Put the back in the frying pan, drizzle with 2 tablespoons of melted butter and bring to 200 ° C
2. Fry the top / bottom heat in a preheated oven for 35 - 45 minutes. Pour butter over and over again
3. Drain the pear halves, then cook with 1 cup of water, the cinnamon stick and the lemon peel for a few minutes.
4. Take the cooked saddle of venison out of the pan and place on the wire rack, leave it in the oven, turn off the heat and leave the oven door open.
5. Boil the roast set with the juniper berries and thyme, strain through a sieve and mix with tomato paste, 1 tablespoon of currant jelly and the red wine.
6. Carve the roast, fold over the pear halves - openings facing upwards - and fill these with the remaining currant jelly. Serve the sauce separately.