Summary

Ingredients

• 600 g deer meat (venison saddle), boneless, neatly pared
• 200 ml red wine
• 200 ml game stock, possibly cooked from the deer bones itself, or from the glass
• 2 tablespoon cranberries
• 1 shallot (s), roughly diced
• 1 sprig rosemary
• 4 sprigs thyme
• 1 bunch soup greens, roughly diced
• 4 tablespoon olive oil
• 100 g butter, cold
• salt and pepper

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Instructions

1. Sear the prepared saddle of venison in 2 tablespoons of olive oil thoroughly at medium temperature, season with salt, pepper and place on a flat dish in the 160 ° C oven. If you want to be absolutely sure, put a roast thermo in the back of the deer. Turn once every 10 minutes.
2. For the sauce, fry the shallot, the spices and the soup greens in the remaining oil, deglaze with the wine and add the game stock. Slowly reduce everything to about 50 - 75 ml in 45 minutes, adding the cranberries in the last quarter of an hour. Then pass through the mixture, no longer bind piece by piece with the cold butter and season with salt and pepper.
3. After 45 minutes at the latest, the back should be fried pink. The thermo shows a core temperature between 53 and 57 ° C. A few more degrees are still possible, but would be too cooked for me personally.
4. Let the meat rest for 7 - 8 minutes, wrap it in aluminum foil and then cut open as desired and serve with 3 tablespoons of sauce per person.
5. For perfect steaks, cut off 1 - 2 mm on each of the two edges and then divide the piece into 4 steaks that are placed on the sauce. Side dishes as you like, I`d prefer spaetzle and flat green beans.