Summary

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

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Instructions

1. Preheat the oven to 100 degrees. Put the venison fillets in an ovenproof dish and bake for at least 1 hour.
2. In the meantime, bring the remaining ingredients to the boil and cook for 45 minutes. Remove the sprigs of rosemary and thyme.
3. Heat the oil in a pan and fry the venison fillets brown all over. Cut into slices and pour the sauce over them.