Summary

Ingredients

• 50 g shallot (s)
• 1 orange (s), untreated
• 1 lemon (s), untreated
• 50 g cranberries from the lass
• 200 ml port wine, red
• 250 g strawberry jam
• 1 tablespoon oil
• 1 teaspoon mustard powder
• 1 teaspoon ginger powder
• salt
• Cayenne pepper
• 800 g saddle venison on the bone
• 2 cloves garlic
• 8 juniper berries
• 5 sprigs rosemary
• 5 bay leaves
• 100 g bacon, streaky, thinly sliced
• 100 g butter
• 3 tablespoon oil
• salt and pepper

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Instructions

1. Finely dice shallots. Grate the orange and lemon peel very finely, squeeze the fruit. Drain the cranberries in a colander.
2. Steam the shallots in the oil until translucent. Top up with port wine, orange and lemon juice and reduce to 100 ml. Finally, cook the orange and lemon peel as well. Let cool and mix with strawberry jam and lingonberries. Season with cayenne pepper, mustard powder, ginger powder and salt.
3. Salt and pepper saddle of venison. Mash the garlic in the shell.
4. Heat the oil in a roasting pan. Add the garlic, juniper berries, rosemary and bay leaves. Fry the saddle of venison on the meat side. Remove the roaster from the hob and place the meat on the bone side. Cover with bacon and press lightly. Add the butter.
5. Fry in the preheated oven on the 2nd shelf from the bottom at 170 ° C top / bottom heat for approx. 25 - 30 minutes (gas: level 1 - 2, fan: approx. 20 - 25 minutes at 160 ° C), several times with the Scoop up the frying stock. Take out, cover with aluminum foil and let rest for 10 minutes.
6. Detach the back fillets from the bone, cut into medallions and serve with the cold strawberry sauce with spaetzle and poppy seed butter.