Fruity venison saddle in a roasting bag

Ingredients for 4 servings:

• 1 kg venison loin
• 1 bunch of soup vegetables
• 1 onion(s)
• 1 jar cranberries (320 g with juice)
• 6 juniper berries
• 6 allspice berries
• 3 bay leaves
• 1 pinch(s) cinnamon powder
• 1 bottle of rosé wine, sweet
• 1 cup of cream, approx. 200 g
• Vegetable stock powder
• salt and pepper
• Milk
• Game spice
• gelling sugar

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 1 hour 15 minutes; Total time approx. 2 hours 15 minutes

Thaw the venison loin (if frozen), either overnight or in a warm water bath for about 3 hours. We usually make roasts on the fly and then defrost them quickly, which works great too. It can also be prepared in one piece, and the meat can be removed from the bone later. Clean and roughly chop the soup vegetables and onion. Dry the venison loin with a towel. Then sear it on all sides in a pan or large pot with a little fat, using a medium heat to prevent the meat from blackening. Place it on a plate and rub both sides with salt, pepper, and game spice. Gently sear the vegetables and onion in the used fat and deglaze with about 1/2 bottle of rosé wine. Place the juniper berries, allspice berries, and bay leaves in a tea bag, tie a knot, and add them (you can also simply boil them with the meat, but they’ll need to be removed later). Drain the cranberries and add them. Season with vegetable stock, cinnamon, salt, and pepper. Add a little sugar to taste. Reduce until only about half the liquid remains. Prepare the roasting bag in a casserole dish according to the package instructions. First, distribute the vegetables in it, then place the venison saddle on top. Because of the large amount of liquid, I cut the roasting bag about 1 cm across the top to prevent it from bursting. Place it in the oven at 200°C for about 60-70 minutes. In the meantime, I prepare the side dishes. I also make jelly from the cranberry juice in the jar. Simply bring the juice to a boil with preserving sugar and fill it with a container. Cut open the top of the roasting bag lengthwise, remove the roast, and keep warm. Transfer the roasting bag to a saucepan, open one side, and tip the remaining contents into the saucepan. Remove the juniper berries, allspice berries, and bay leaves. Add the cream and puree everything. Depending on the consistency, the sauce can be thinned with milk and wine. Season with salt, pepper, vegetable stock, game spice, and cinnamon. If desired, add a little more cranberry jelly. Serve the roast with gravy and jelly. We serve it with braised beans and potatoes or rice. And, of course, the remaining wine.