Venison saddle with cranberry sauce

Ingredients for 4 servings:

• 1.2 kg venison, venison loin with bone
• 100 g carrot(s)
• 2 onions
• 2 tomatoes
• 1 stalk(s) leek
• 80 g parsley
• 80 g cranberries
• ½ liter red wine
• 60 ml cream
• 2 figs
• 1 cl port wine
• ½ liter of water

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Remove the venison loin from the bones, brown the bones, add the carrots, leeks, and finely chopped onions, and fry. Top up with red wine and 0.5 l water. Add the diced tomatoes and parsley, season with salt and pepper. Simmer for one hour (this will form the basis of the sauce). Strain the stock, add 80 g of cranberries and cream, and reduce, then season to taste. Season the meat with salt and pepper and sear on both sides in a pan. Cook in a preheated oven at 180 °C for about 20 minutes. Halve the figs, bring the port wine and sugar to a boil, and cook the figs in the stock for about 3 minutes. Carve the meat and serve with the sauce and figs. Serve with potato dumplings tossed in butter.