Roasted whole venison loin

Ingredients for 6 servings:

• 1.7 kg venison saddle, trimmed, on the bone
• 10 slices of bacon (hamburger)
• 6 sprigs rosemary
• 1 tbsp spice mix (game spice)
• 1 tbsp spice mix of juniper berries, cardamom pods, black peppercorns, sea salt, crushed in a mortar
• 1 tbsp olive oil
• 500 g root vegetables, peeled, cut into cubes of about 1 x 1 cm
• 3 tbsp butter

Instructions

Working time approx. 45 minutes; Rest period approx. 1 day; Cooking/baking time approx. 1 hour; Total time approx. 1 day 1 hour 45 minutes

Wild at its finest

Clean the venison loin thoroughly the day before (remove tendons, etc.). Mix the oil with the spice mix and the game spice mix. Brush the venison loin well with the oil mixture. Attach rosemary sprigs to the meat, or stud the meat with rosemary in places if you like. Leave the loin in the marinade for 24 hours. Wipe the loin and remove almost all of the spices. Remove the meat almost completely from the bone, but not completely. Season the inside, add the bacon and rosemary sprigs. Cover the outside of the venison loin with bacon and tie with string to restore its original shape. Brown the loin in a pan with plenty of butter. Place in the oven with the vegetables and a lid. Roast at 80°C for about 1 hour (maximum internal temperature 60°C, preferably 57°C). Let it rest briefly (it will continue to bleed), and then cut into small fillets.