Summary

Ingredients

• 1 saddle venison, loosened, approx. 500 g
• salt and pepper
• some butter for frying

For the herb butter:

• 125 g butter
• Parsley, chopped
• Chives, chopped
• Wild spice
• Salt and pepper, freshly ground

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Instructions

1. For the herb butter, mix 125 g butter with parsley, chives, game spices, salt and pepper. Put the mixture on cling film, twist into a sausage, put in the refrigerator or - if it has to be quick - in the freezer
2. Wash the saddle of venison, pat dry and season with salt and pepper (I also cut it once in the middle, this is easier to handle and portioned directly).
3. Let some butter (it doesn`t have to be a lot) get hot in a pan and sear the back in it. Turn after approx. 2 minutes and fry for approx. 2 more minutes on the other side. Wrap the meat in aluminum foil and let it simmer in the oven at 50 degrees for about 10 minutes.
4. In the meantime, cut the herb butter into slices and arrange on two plates. Then position the meat in one piece on the plates. After cutting it should still be pink on the inside.
5. As side dishes are e.g., croquettes or fried potatoes with lamb`s lettuce.