Old German venison saddle

Ingredients for 4 servings:

• 125g bacon
• 100 g crème fraîche
• 30 g butter
• 2 kg venison loin
• 125 ml white wine
• 500 ml red wine
• 1 bunch of soup vegetables
• 2 tbsp sauce thickener, dark
• 1 tsp peppercorns
• 1 tsp mustard seeds
• 3 apples
• bay leaves
• Juniper berry(s)
• Cranberries, compote

Instructions

Working time approx. 55 minutes; Total time approx. 55 minutes

Wash the venison saddle and pat dry. Crush juniper berries in a mortar and mortar and rub them into the meat. Then top with bacon slices. Wash, trim, and roughly chop the soup vegetables. Place them in a roasting pan with bay leaves, peppercorns, and mustard seeds, and place the venison saddle on top. Braise in a preheated oven at 200°C for about 60-70 minutes. After 20 minutes, pour over a little red wine. Then repeat every 10 minutes. Wash the apples, halve them, and remove the cores. Heat the butter and wine and sauté the apples for 5 minutes. Fill with cranberry compote and keep warm. Remove the bacon from the venison saddle and keep the roast warm. Sieve the pan juices and bring to a boil. Stir in the crème fraîche and the gravy thickener. Season with salt and pepper. Serve the red wine sauce and stuffed apples with the venison saddle.