Summary

Ingredients

• 30 g bacon, mixed
• 4 shallot (s)
• 40 g celery
• 50 g carrot (s)
• 10 grains pepper
• 20 juniper berries
• 1 bay leaf
• 1 teaspoon tomato paste
• 1 teaspoon cranberries
• 250 ml red wine
• 250 ml cream
• 40 ml gin
• 3 pinches salt and pepper
• 800 g mushrooms (forest mushrooms), mixed
• 200 g onion (s)
• 30 g butter
• 2 apples
• 40 ml white wine
• 1 dash vinegar (fruit vinegar)
• 2.2 kg saddle venison
• 5 slices bacon, streaky
• 1 kg salt, coarse
• 1 egg white
• 1 sprig thyme and fir sprig

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Instructions

1. For the sauce, cut the bacon, shallots, celery and carrots into small cubes. Fry the bacon, then add the vegetables, peppercorns, ten juniper berries and bay leaf and fry with them. Add the tomato paste and cranberries as well as the red wine and a little water so that everything is covered with liquid. Let simmer gently for about an hour.
2. Then strain the brew and then let it reduce. Reduce the sauce with the cream and gin, season with a pinch of salt and a pinch of pepper and puree in the mixer, keep warm.
3. For the forest mushroom goulash, clean the mushrooms, cut the onions and apples into cubes. Sweat the onions in butter, deglaze with wine and fruit vinegar. When the onions are cooked, stir in the apples and let them steep for a minute. Then add the chopped mushrooms to the onion and apple mixture and let them steep for a moment. Season with a pinch of salt and a pinch of pepper.
4. For the saddle of venison, season the meat with a pinch of salt and a pinch of pepper, lard with ten juniper berries, wrap with bacon and season with pine needles and thyme.
5. Mix the coarse salt with egg white and a little water so that it is slightly moist for further processing. Cover a baking sheet with aluminum foil and spread the salt dough 1 cm thick on it. Roll the saddle of venison into the dough and cook in a preheated oven at 250 degrees for about ten minutes, then at 150 degrees for about 18 minutes.
6. Now take the meat out of the oven and let it rest for about four minutes. Then cut open the salt crust with a knife and serve the saddle of venison with the sauce and mushroom goulash.
7. You can serve dumplings or red cabbage as a side dish.