Venison saddle in red wine sauce

Ingredients for 6 servings:

• 1 large venison loin with bone
• Oil for the roasting pan
• 500 ml buttermilk
• 1 tsp peppercorns, colored, coarsely crushed
• 1 tsp allspice berries, roughly crushed
• 3 tbsp mustard seeds, coarsely crushed
• 1 tsp juniper berries, roughly crushed
• 1 tbsp, heaped paprika paste, mild
• 50 ml soy sauce, dark, naturally brewed
• 3 small carrots
• 2 small parsley roots or parsnips
• 1 leek(s)
• 1 large bell pepper(s)
• 250 g shallot(s)
• 3 garlic cloves
• 200 g celery
• 2 tbsp, heaped paprika paste, mild
• 1 tbsp, heaped tomato paste
• 2 tbsp, heaped Dijon mustard
• 200 ml port wine
• 750 ml vegetable broth, homemade, see preparation text
• 100 ml soy sauce, dark, naturally brewed
• 2 bay leaves, dried, shredded
• Salt
• Peppercorns, colored, coarsely crushed
• 1 tsp, leveled cinnamon powder
• some butter, mildly soured, cold

Instructions

Working time approx. 40 minutes; Rest time approx. 3 days 5 minutes; Cooking/baking time approx. 3 hours; Total time approx. 3 days 3 hours 45 minutes

marinated in spicy buttermilk, sauce prepared from the carcass with port wine

About 2-3 days before preparing the venison saddle, bone the meat and marinate as follows. Bone and trim both salmon. Store the carcass and trimmings in the refrigerator until ready to use. Whisk all the marinade ingredients together evenly. Cover the trimmed salmon and store them in the marinade in the refrigerator for about 3 days. Clean and roughly chop the shallots and garlic cloves. Wash the bell pepper, remove the skin and core, and roughly chop. Wash and trim the remaining vegetables, and also roughly chop them. Make a vegetable broth from the clean scraps. This should simmer gently for about 15-20 minutes over low heat without adding any spices or salt. Then strain the broth and park it temporarily. Now cut the carcass into small pieces and sear them together with the trimmings in an oiled roasting pan. Then remove them and braise the vegetables and onions in the frying fat. Stir in the paprika, tomato paste, and mustard, then caramelize and fry with the vegetables. A little bit of browning is allowed to form, as this provides valuable flavor. Deglaze this mixture with the port wine. Loosen the browning with a wooden spoon and allow the wine to reduce completely. Add the stock, soy sauce, bay leaves, cracked pepper, and the browned bones and trimmings, bring to a boil, and continue to simmer gently for about 2 hours. Finally, remove the bones, strain the stock, and press enough vegetable mixture through a sieve until the resulting liquid forms a uniform, creamy, smooth sauce. Bring the sauce back to a boil briefly, stirring in the cinnamon powder and seasoning with salt if necessary. Remove the meat from the refrigerator about 2 hours before cooking, then meticulously pat dry and sear in a hot pan. Then continue cooking in a preheated oven at 100°C for about 20-25 minutes. A meat thermometer would also be helpful: internal temperature: 65°C for pink, or 70°C for well-done. After 5 minutes of resting, everything is ready to serve. Stir in a little cold butter to give the sauce a glossy sheen.