Venison saddle with herb butter, just as the huntress likes it

Ingredients for 2 servings:

• 1 saddle of venison, boned, approx. 500 g
• salt and pepper
• some butter for frying
• 125 g butter
• e.g. parsley, chopped
• n. B. chives, chopped
• n. B. Wild spice
• n. B. Salt and pepper, freshly ground

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

quick, easy, delicious – boneless

For the herb butter, mix 125g butter with parsley, chives, game spice, salt, and pepper. Place the mixture on cling film, roll it into a sausage shape, and place it in the refrigerator or, if you’re in a hurry, in the freezer. Wash the venison saddle, pat it dry, and season with salt and pepper (I also cut it in half; it’s easier and allows for quick portioning). Heat a little butter (it doesn’t have to be a lot) in a pan and sear the saddle. Turn it over after about 2 minutes and sear the other side for another 2 minutes. Wrap the meat in aluminum foil and let it rest in the oven at 50°C for about 10 minutes. In the meantime, slice the herb butter and arrange on two plates. Then place the meat in one piece on the plates. After cutting, it should still be nice and pink on the inside. Suitable side dishes include croquettes or fried potatoes with lamb’s lettuce.