To prepare, release the saddle of venison, remove all skins and tendons and wrap it in a cloth that has been soaked with a mixture of 1 tablespoon of vinegar and 4 tablespoons of red wine. Chill overnight. Save all tendons, bones and skins and use them in the sauce.
Roast the bones and paring in oil. The tomato paste, coarsely chopped shallots and
Add the carrots and fry them. As soon as the roasted vegetables brown and start to hit the ground with one
Deglaze a small dash of red wine. Use the spatula to remove the roasting set from the base.
Repeat this process several times until you have a nice, dark sauce base. Transfer to a saucepan and add enough water to just cover all of the ingredients. Then simmer for about an hour.
Salt the saddle of venison and fry it vigorously on all sides in olive oil. Cover the meat with the bacon and roast in a preheated oven for 20 - 30 minutes at 180 ° C until pink. Pour gravy over and over again. 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.
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 to the sauce. Remove the bones and then strain the sauce through a fine sieve and reduce it to 400 ml at the boil. Add a quarter liter of red wine, the cream and the currant jelly to the sauce and reduce further. Season to taste with salt. Just before serving with the blender, mount the ice-cold butter under the sauce so that it binds slightly.
Serve with the saddle of venison. Red cabbage and dumplings go very well with this.
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