Venison saddle with orange scent

Ingredients for 4 servings:

• 1 saddle of venison, boned
• 3 allspice berries
• 3 juniper berries
• 3 peppercorns
• ½ tsp sea salt, coarse
• 1 organic orange(s)
• 1 tbsp clarified butter
• 250 ml Game stock
• 2 tbsp Madeira or port wine
• 1 tsp sherry vinegar
• n. B. cornstarch
• 1 tbsp butter

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

a feast with a magnificent orange sauce

Remove the silver skin from the back fillets and cut each one in half. Grind the spices and salt in a mortar and pestle. Grate the orange zest and juice the fruit. Preheat oven to 135°C (top/bottom heat). Heat clarified butter in a pan and sear the back fillets briefly on each side over medium heat. For a maximum of 30 seconds per side. Rub the spice mixture over the meat pieces and sprinkle half of the orange zest over the meat pieces. Place in the hot oven for 15-20 minutes. In the meantime, deglaze the pan with the orange juice. Pour in the stock and add the Madeira wine and sherry vinegar. Bring to a boil briefly and then thicken with the cornstarch. Finally, stir in the butter to give the sauce a nice shine. Do not let it boil. Remove the back fillets from the oven, cut them open, and garnish with the remaining orange zest. Serve with Brussels sprouts, which go very well with the sauce due to their slightly bitter taste.