venison loin

Ingredients for 6 servings:

• 1 saddle of venison
• 1 tbsp vinegar
• 5 tbsp red wine
• 125 g bacon, fat cut into strips for larding
• salt and pepper
• 150 g butter
• ¼ liter sour cream
• ¼ liter sweet cream
• 1 tbsp flour

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Simply wonderful – Grandma’s recipe

Remove all skin and tendons from the venison saddle, carefully lard it, and wrap it in a cloth soaked in a mixture of 1 tablespoon of vinegar and 2 tablespoons of red wine. Refrigerate overnight. The next day, rub it with pepper and coarse salt and fry it in a large pan of butter, flesh side up, until browned. Then place it in the pan, flesh side up, and cover with the mixed sweet and sour cream. Roast for 35 to 40 minutes over high heat, basting frequently. Then remove it, mix a little water with flour, use it to thicken the sauce, and whisk until smooth. Return the saddle to the pan and let it simmer for another 15 minutes over lower heat, basting frequently. Remove it and cut it open, but reassemble it. Meanwhile, season the sauce with the remaining red wine, pepper, and salt. To serve, cover the saddle with a little of the sauce and serve the remaining sauce separately. Serve with the redcurrant jelly, bread dumplings, and mushrooms.