Detach the meat from the bone. Parry the meat neatly, removing all tendons and skins. Use bones and paring for the sauce.
Coarsely crush the pepper in a mortar and rub the saddle of venison with it. Salt the saddle of venison and fry it vigorously on all sides in olive oil. Roast in a preheated oven at 80 ° C for 20-30 minutes until pink.
Make a cooking test with the penetration thermo. At a core temperature of 65 ° C the meat is pink on the inside, at 70 ° C it is cooked through.
Roast the bones and paring in oil. Add the tomato paste, roughly chopped shallots, carrot and celery and fry. As soon as the roasted vegetables brown and settle on the bottom, deglaze with a small dash of red wine. Use the spatula to remove the roasting set from the floor. Repeat this process several times until you have a nice, dark roasting set.
Transfer everything to a saucepan and add water. All ingredients should be just barely covered. Then simmer for two hours. A quarter of an hour before the end of the cooking time, add the bay leaf, thyme, lightly pressed juniper berries and coarsely crushed peppercorns.
When done, strain the sauce through a fine sieve and reduce it to 400 ml while boiling vigorously.
Add a quarter liter of red wine and the cassis liqueur to the sauce. Reduce to 500 ml and season with salt.
Just before serving with the blender, mount the ice-cold butter under the sauce so that it binds slightly.
Put the blackcurrant and pepper sauce on hot plates as a sauce topping. Place the saddle of venison cut into slices on top.
The cinnamon red cabbage goes very well with this. Recipe in my profile.
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