Achim's venison saddle "special"

Ingredients for 4 servings:

• 1 saddle of venison, complete with bone
• 10 slice(s) bacon, green (fatty bacon) thinly sliced
• 2 tbsp sunflower oil
• 5 tbsp butter
• 350 g chanterelles, small, firm (or mushrooms)
• 3 tsp oriental spice mix
• 150 ml vegetable stock
• 3 tbsp white wine vinegar
• 1 tsp mustard, hot
• 5 tbsp olive oil
• ½ tsp black pepper, freshly ground
• ½ tsp salt, freshly ground
• 1 pinch(s) of sugar
• 1 celery root, medium-sized
• 3 jars of vegetable stock
• 2 tbsp butter, brown (already browned in the pan)
• 1 orange(s), untreated
• 1 lemon(s), untreated
• 1 dashes Maggi
• 1 bunch of flat-leaf parsley
• 2 tbsp butter
• 1 tsp chili salt
• 2 pears, ripe (not too ripe, must not be completely soft)
• 1 vanilla pod(s)
• 1 stalk(s) cinnamon
• 2 tbsp butter
• 8 lettuce leaves, for garnishing or serving
• 1 pack of walnuts, for garnishing

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 40 minutes

this venison saddle is served on celery

Preheat the oven to 80°C – 90°C (low-temperature cooking). Place a rack on the middle shelf of the preheated oven and place a baking sheet underneath (to collect the juices). Brown the venison loin well all over in sunflower oil in a sufficiently large roasting pan over medium heat. To prevent the meat from drying out, place the “green” bacon over the loin and secure it with a few toothpicks. Place the loin on the rack in the oven and cook uncovered for about 40 minutes, while still pink inside. Then keep warm. For the marinade for the celery, mix some vegetable stock with vinegar, mustard, and olive oil and season with Maggi, salt, pepper, and sugar. Chill in the refrigerator. Cut four large, medium-thick slices from the celery root, peel them, and cook in the remaining vegetable stock for about 10 to 12 minutes until soft, but still slightly firm to the bite. Add the lukewarm celery to the cold marinade, cover, and refrigerate until ready to use. The vegetable stock can be used to cook other dishes. Wash about half a bunch of parsley, shake dry, remove the stalks, and chop finely. Grate some zest from the orange and lemon (about a teaspoon). Sauté the mushrooms in the brown butter over medium heat for about three to four minutes. Then season with chili salt, chopped parsley, and lemon and orange zest. Let the butter simmer until reduced. Wash the pears, quarter them (leaving the skin on), remove the cores, and cut into thin wedges. Melt the powdered sugar in a pan and lightly fry the pear slices in it. Split the vanilla pod lengthwise and scrape out the seeds with the back of a knife. Now add the scraped pod, seeds, and cinnamon stick, and simmer again with the butter. Distribute the celery slices among the plates, remove the venison saddle from the bone, cut it into slices, and place on top. Arrange the chanterelles and pear slices on top and garnish with lettuce leaves and walnuts. Serve with white bread or buttered spaetzle, if desired. A dry red wine would go very well with this dish.