Summary

Ingredients

• 1 saddle venison, loosened, skinned and freed from tendons
• salt
• pepper
• Juniper berries, crushed
• 3 tablespoon oil, (sunflower oil)
• 1 sprig thyme

For the sauce:

• 4 tablespoon oil
• 50 g bacon, mixed, diced
• 1 onion (s), diced
• 0.5 ½ bunch soup greens, diced
• 1 tablespoon tomato paste
• 1 bay leaf
• 5 juniper berries
• thyme
• marjoram
• 1 shot port wine
• 1 shot cognac
• 500 ml red wine
• Cornstarch, (Mondamin)
• 1 tablespoon jelly, currant, alternatively: cranberry jelly
• salt
• pepper

Moreover:

• Butter, liquid

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Instructions

1. Red wine sauce:
2. Fry the bacon in the oil, roast the onions + soup greens. Add tomato paste and sauté briefly. Add the spices, deglaze with port wine + cognac and let the liquid boil off. Pour in the red wine and simmer for about 1 hour. Sieve the sauce, dissolve the currant jelly in it, bind with mondamine and season with plenty of salt and pepper. Optionally refine with a little whipped cream.
3. Saddle of venison:
4. Cut the meat into 4 pieces and rub with salt, pepper + crushed juniper berries. Fry brown on all sides in hot oil in a pan. Brush the pieces of meat with melted butter, wrap them with thyme in aluminum foil and place them in the oven preheated to 70 ° C for about 45 minutes. Then cut the pieces of meat diagonally into slices and serve with the red wine sauce.
5. Side dishes:
6. Red cabbage with boskop, white wine vinegar and currant jelly
7. Williams pears with cranberries
8. Cherry chutney with grains
9. Potatoes
10. Alternative:
11. If you want an even more delicate sauce, you can chop the saddle of venison bones, fry them vigorously in oil, then add the above ingredients and deglaze with enough red wine that the bones are covered with liquid. Put the whole thing in the oven preheated to 200 ° C and let it simmer for about 75 minutes. Then proceed as above.