Slow-cooked venison loin

Ingredients for 4 servings:

• 1 kg venison (back of venison), boned
• 1 tbsp, heaped pepper, mixed
• 1 tbsp game spice
• some clarified butter
• 1 stalk rosemary
• some mustard, grainy

Instructions

Working time approx. 1 hour; Rest time approx. 15 minutes; Cooking/baking time approx. 3 hours; Total time approx. 4 hours 15 minutes

Allow the venison loin to come to room temperature. Heat a little clarified butter and sear the loin on all sides for about 2 minutes per side. Set the oven to 80 degrees Celsius (176 degrees Fahrenheit). Rub the meat with the previously ground pepper and game spice and place it on a baking sheet lined with baking paper. Add the rosemary sprigs. Cook the meat in the oven for about 3 to 3.5 hours. Shortly before the end of the cooking time, spread a thin layer of mustard. If desired, increase the temperature to 200 degrees Celsius (400 degrees Fahrenheit) until the mustard has browned. Serve with rösti wedges and lamb’s lettuce with black nuts.