Saddle of venison with red wine sauce

Ingredients

Directions

1. 1

   Clean or peel, wash and coarsely chop the soup greens and ##onions##. Remove tendons and the almost transparent skin from the meat. Wash meat and dab dry.

2. 2

   Place meat, vegetables, onions and spices in the freezer bag and place in a bowl. Pour in wine. Close the bag. Marinate in the refrigerator for at least 12 hours. Turn from time to time.

3. 3

   Remove the saddle of venison. Pour the marinade through a sieve into a pot (save the vegetables). Bring to the boil, boil down to approx. 1/4 l over a high heat for 15-20 minutes. Preheat oven (electric cooker: 200°C/circulating air: 175°C/gas: level 3).

4. 4

   Put the saddle of venison on a fat pan. Season with salt and ##pepper## and cover with bacon. Spread vegetables around it. Roast in a hot oven for 35-40 minutes. After 10-15 minutes roasting time, add 200-250 ml marinade bit by bit.

5. 5

   Remove the saddle of venison. Remove the bacon. Wrap the saddle of venison in foil and let it rest for 5-8 minutes. Dissolve the roast with game stock, pour through a sieve into a pot, bring to the boil. Mix starch and 4 tablespoons of water, thicken stock with it.

6. 6

   Season the sauce with salt and pepper.

7. 7

   Cut the meat down close to the back bone in one piece at a time. Then cut across to it into slices. Serve with sauce. Bacon rose cabbage and caramel pears taste good with it.