Summary

Ingredients

• 500 g saddle venison, released
• 4 leaves savoy cabbage, large
• 2 strudel sheets
• 4 tablespoon poultry farce
• butter
• salt and pepper

For the sauce:

• 1 kg bones and paring from deer
• 100 g carrot (s)
• 100 g celery
• 100 g leeks
• 10 shallot (s)
• 6 juniper berries
• 12 peppercorns
• 6 allspice
• 2 bay leaves
• 200 ml port wine
• 200 ml red wine
• 1 tablespoon tomato paste
• 2 sprigs rosemary
• 2 sprigs thyme
• 1 liter poultry stock
• 1 teaspoon mustard
• 1 teaspoon jelly, sea buckthorn or other
• salt and pepper

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Instructions

1. Before the meat is prepared, the sauce has to be made, as it is time-consuming to make.
2. To do this, chop the bones into small pieces and let them take on a strong color in a roasting pan with hot oil. But be careful not to turn them black, this would make the sauce bitter. Also cut the vegetables into small pieces and roast them. Grind the spices, sweat briefly with the tomato paste and herbs. Deglaze with the wine, pour in the poultry stock and let everything simmer over a low heat for about 4 hours. Discard the bones and vegetables and strain the stock through a sieve lined with a strainer. Reduce the sauce to at least half and season with pepper, salt, mustard and a little jelly. Thicken the sauce with a little starch.
3. Pepper and salt the saddle of venison and fry briefly (about 30 seconds) on both sides and set aside.
4. For the first shell of the back meat, leaves of savoy cabbage or chard are used. Blanch these briefly, rinse cold, dry with paper towels and cut out the middle ribs. So that they stick well to the fillets, the leaves are placed on cling film before being rolled up and brushed with the poultry farce. This serves exclusively as a glue, you won`t taste it afterwards. (The recipe for this is in my profile.)
5. Place a seared fillet on each of 2 cabbage leaves and roll up using the cling film. Brush the strudel pastry disc with melted butter, roll the packet out of the foil, place on the strudel pastry disc and roll into it. Fold over protruding dough pieces on the left and right and press on.
6. Cook the parcel in a preheated oven at 180 ° for about 10 - 13 minutes. The meat should still be pink inside. Since a saddle of venison can vary in thickness, take the parcel out of the oven after 10 minutes and make a test cut. If the meat has not yet reached the desired degree of doneness, push the interfaces back together and let them continue to cook in the oven.
7. To serve, cut the parcel diagonally, place 2 slices on each plate and pour the sauce over them. With vegetables of your choice and as an additional side dish, potato and thyme blinis are very tasty. (Recipe in my profile).