Summary

Ingredients

• 1 saddle venison with bone approx. .8 - 2 kg
• salt and pepper
• 1 onion (s)
• 1 tablespoon clarified butter
• 1 bay leaf
• 1 teaspoon juniper berries
• 1 clove (s)
• 400 ml vegetable stock
• 125 ml red wine
• 2 tablespoon honey
• 1 tablespoon double cream
• 1 small Glass chanterelles

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Instructions

1. Remove fat and tendons from the meat, wash and fry in hot clarified butter, remove.
2. Put the bay leaves, juniper berries, cloves, the diced onion and the fat and tendon parts in the saucepan and fry until hot. Deglaze with the stock and red wine.
3. Salt and pepper the meat and add to the sauce. Fry in the oven at 150 ° for 35 - 40 minutes. Mix honey with 1 tablespoon of water and brush the meat several times with it. Take roast venison out of the oven and let rest in aluminum foil.
4. Pass the sauce through a sieve, season to taste, reduce a little if necessary. Stir in the double cream, season to taste with salt and pepper, drain the mushrooms well and heat them up.
5. Cut the meat into nice slices and serve with the sauce and the chanterelles.