Roe Deer Wrapped in Bacon on Cranberry Ice Cream with Port Wine Jus

5 from 6 votes
Prep Time 1 hr 30 mins
Cook Time 30 mins
Rest Time 1 hr 30 mins
Total Time 3 hrs 30 mins
Course Dinner
Cuisine European
Servings 5 people
Calories 159 kcal


Saddle of venison wrapped in bacon:

  • 4 Pc. Saddle of venison
  • 25 disc Lardo

Lingonberry ice cream:

  • 125 ml Cream
  • 125 ml Milk
  • 2 Pc. Egg yolk
  • Tonka beans
  • 1 cl Fig schnapps (coward)
  • 150 g Lingonberry and pear jam

Port wine jus:

  • 1 Pc. Onion
  • 2 tbsp Brown sugar
  • 1 Pc. Rosemary sprig
  • 1 Pc. Sprig of thyme
  • 750 ml Port wine
  • 500 ml Venison broth
  • 100 g Butter
  • Salt
  • Pepper
  • 1 tbsp Flour

Creamed cabbage:

  • 0,5 Pc. Savoy cabbage
  • 1 Pc. Onion
  • 200 ml Cream
  • Nutmeg
  • Salt
  • Pepper

Chestnut Dumplings:

  • 7 Pc. Old Bun
  • 1 bunch Parsley
  • 1 Pc. Onion
  • 25 Pc. Butter
  • 220 ml Milk
  • 3 Pc. Eggs
  • 1 tsp Salt
  • Pepper
  • Nutmeg
  • 200 g Chestnuts


Lingonberry ice cream:

  • For the ice cream, heat the milk, cream and tonka bean in a saucepan. Then let the mass cool down.
  • Beat the egg yolks over a water bath until frothy. Add the slightly cooled cream mixture. Heat again to 80 degrees over a water bath and set to a rose.
  • Then let the mass cool down. Stir in the cranberry jam, then pour the mixture into the ice cream maker. The ice cream is ready after 1 hour and can be stored in a plastic box in the freezer compartment.

Chestnut Dumplings:

  • For the bread dumplings, cut stale rolls into small pieces and place in a large saucepan. Chop the onions and heat them with the butter, then add the milk and chopped parsley.
  • Add the mixture to the rolls and knead everything through. Add eggs, season with pepper, salt and nutmeg. Finally knead in the chestnuts.
  • When the dough is ready, shape about twelve dumplings of the same size. Cook these in boiling salted water until they float on top.

Port wine jus:

  • For the port wine jus, fry a piece of venison with rosemary and thyme in the pan. Peel and chop an onion, sauté in butter and add brown sugar. Deglaze with port wine and gradually add the game stock.
  • Let the sauce simmer for about half an hour at a low temperature. Add the butter from the freezer to set. If necessary, thicken with a little flour. Finally, sieve the sauce through a sieve and reduce it a little more.

Roe deer wrapped in bacon:

  • Remove the saddle of venison from silver skin and pat dry. Then lay a grid out of the bacon, you need about six slices per saddle of venison. Wrap the saddle of venison in the bacon rack and fix it with kitchen twine if necessary.
  • Sear the venison in the roasting pan on the stove on each side in olive oil. Then place in the oven for about 20 minutes at 120 degrees Celsius.

Creamed cabbage:

  • For the creamed sausage, wash half a head of savoy cabbage, remove the stalk and cut into fine strips. Peel and cut an onion.
  • Sauté the onion with a little butter and add the savoy cabbage. Then add the cream, pepper, salt and nutmeg and simmer a little on a low temperature.


  • Take the deer out of the oven and remove the string, let it rest for a moment. Take the ice cream out of the freezer and place in an extra bowl. Then take the dumplings out of the water. Arrange all other ingredients on the plate.


Serving: 100gCalories: 159kcalCarbohydrates: 9.2gProtein: 5.5gFat: 8.3g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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