Roasted Saddle of Venison with Poppy Seed Spaetzle

Saddle of venison:

1. Free the back strands of fat and all skins. This is rubbed with a mixture of olive oil, crushed juniper berries and crushed pepper. Wrap the pieces of meat in aluminum foil and place in the refrigerator. It can be stored there for 2 to 3 days without any loss of quality.

Fund:

1. For the stock, chop or cut all the bones and meat waste very finely and brown as evenly as possible in a little olive oil in a heavy pan or in a roasting pan in the oven. Make sure that nothing burns, because burnt bones make the sauce bitter. Put everything in a large saucepan. Deglaze the pan or casserole with a glass of red wine, reduce a little and place in the saucepan.
2. Halve the onion and roast the cuts, dice the remaining vegetables and roast in olive oil with the diced ham. Also layer over, deglaze and add to the pot. Pour in cold water until everything is covered. Add spices and let the contents simmer gently in an open pot for 4 to 5 hours. Skim thoroughly over and over again. Replace the boiled liquid with red wine from time to time.
3. Then dispose of the bones, meat and vegetables and pour the liquid through a hair sieve or strainer into another, sufficiently large pot. This stock is boiled down over high heat until only half a liter is left. Let the stock cool down.

Sauce:

1. Before the meat goes into the oven, the sauce is made. To do this, remove the fat cover that has formed on the top of the fund. The consistency of the fund is jelly-like and firm. Heat the stock, stir in 1 teaspoon of mustard, pepper and salt and season with 1 teaspoon of currant jelly and crema di balsamic vinegar. If necessary, bind with cold pieces of butter.

Flesh:

1. On the day of eating, take the meat out of the refrigerator 1 to 2 hours before preparation so that it can reach room temperature. Because with the short roasting time, it would still be cold in the middle of the meat if it came straight from the refrigerator into the oven.
2. In a flat roasting or casserole dish, which should be just big enough for the meat to lie comfortably next to each other, possibly halve the two strands of meat again. Melt the butter in this form in the oven preheated to 200 degrees (top and bottom heat), adding a little salt. It should be really hot, but not brown.
3. Place the pieces of meat in this butter. Turn after 2 minutes and lightly salt. Turn again after another 2 minutes without adding salt. Turn twice more, each 2 minutes apart. After about 8 minutes, check how wide your back is. It should yield well at the touch of a finger and not be too tight, but not too soft either.
4. Wrap the finished back pieces in aluminum foil and let them rest on the open oven door for about 10 minutes so that the meat can relax and so that no meat juice runs onto the plate when it is cut.

Poppy seed spaetzle:

1. Mix all ingredients with the hand mixer to form a dough. Pour into the boiling water using a spaetzle press. Let cook for about 2-3 minutes. When they swim to the surface, they are done. Pour directly into a pan and toss in butter and poppy seeds.

Porcini mushrooms:

1. Cut the mushrooms into slices and fry them in a hot, buttered pan. Season with salt and pepper.

Peaches:

1. Halve the peaches, remove the stone. Put in a baking dish and sprinkle with powdered sugar. Add the cranberries and caramelize in the oven for approx. 20 minutes.