Summary
| Prep Time | 20 mins |
| Cook Time | 1 hr 15 mins |
| Total Time | 1 hr 35 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 2 saddle venison (saddle venison fillets)
- 200 ml red wine, e.g., Chianti
- 200 ml water
- 1 teaspoon, heaped beef broth, instant
- 1 sprig rosemary
- 3 sprigs thyme
- 1 teaspoon, heaped sugar
- 4 tablespoon shallot (s), finely chopped
- 5 tablespoon rapeseed oil
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 100 degrees. Put the venison fillets in an ovenproof dish and bake for at least 1 hour.
- In the meantime, bring the remaining ingredients to the boil and cook for 45 minutes. Remove the sprigs of rosemary and thyme.
- Heat the oil in a pan and fry the venison fillets brown all over. Cut into slices and pour the sauce over them.
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