Juicy Saddle of Venison

1. This meat comes from my self-cut (but not self-slaughtered) deer. For this I took the parts from the saddle of venison that could not be released, otherwise too much meat would have been destroyed.

The spice mix

1. Crush the salt, pepper, coriander, caraway seeds, bay leaf and cloves in a mortar and mix. If you don’t have a mortar at hand: I also use a mat and roll everything with the rolling pin and mix the ingredients – it also works perfectly.

But now to the start …

1. Season the saddle of venison with the spice mixture all around and let it rest for about 1/2 hour – so that the spices can develop a little.
2. Now melt the lard in a saucepan and add the pieces. Fry on all sides. The searing then also creates the dark color of the juice – and also the special aroma of the sauce.
3. Now pour everything in with the stock and the red wine and simmer until soft. The rule here is to check the meat more often than to cook it to death – because then it is very dry. One often overlooks this with game, especially if there are also bones included. If the sauce has too little seasoning, then it is advisable to add the seasoning with which you previously seasoned the parts. However, caution is advised as the pepper prefers quite a bit and it could otherwise become too hot.

Side dishes

1. I made croquettes because they can be made very quickly and then soak up the sauce really well – so you can enjoy it to the full – very easily and quickly. Boiled potatoes or other side dishes that can absorb the juice well would also have been offered – since it is not bound in this recipe and is therefore of course very liquid.