Venison saddle with mushrooms and cranberries

Ingredients for 2 servings:

• 600 g venison loin with bone
• 6 allspice berries
• 6 juniper berries
• ½ tsp Kampot pepper, red (grains)
• 6 slice(s) bacon, fattier
• 1 bunch of soup vegetables, fresh
• 1 m.-sized onion(s)
• 2 tbsp wild mushrooms, dried, ground
• 250 ml water
• 100 ml red wine, dry
• ½ tsp salt
• ½ tsp potato flour
• 2 tbsp sour cream
• e.g. salt and pepper
• 4 large mushrooms, brown
• 10 g butter
• 125 g cranberries, dried
• 100 ml water
• 100 ml red wine, dry
• 200 g gelling sugar 1:1

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour 15 minutes; Total time approx. 1 hour 45 minutes

For the venison loin: Remove any silverskin from the venison loin. Finely grind the allspice berries, juniper berries, and peppercorns in a mortar and rub them into the venison loin. Wrap the bacon (without the rind) around the venison loin. Peel or trim the soup vegetables and onion and dice them. Chop the parsley. Place the meat in an ovenproof pan with the removed silverskin. Arrange the diced soup vegetables and parsley around the meat, sprinkle with the mushroom powder, and pour in water. Cover and braise in a preheated oven at 180°C for about one hour. During this time, pour in the wine. Store the meat for a while, discard any silverskin, and strain the sauce with vegetables through a sieve. Remove the bacon from the meat and season lightly with salt. Return it to the pan, add a little water, and keep warm in the oven. Bring the sauce to a boil, thicken with the potato flour emulsified in a little water, stir in the sour cream, and strain through a sieve again if necessary. Season with salt and pepper. For the mushrooms: Clean and slice the mushrooms. The larger the mushrooms, the more attractive they will look on the meat. Heat butter in a pan and fry the mushroom slices until golden brown. For the cranberries: Pour boiling water over the berries and let them swell for about 15 minutes. Place the berries in a saucepan with the water and red wine and add the gelling sugar. Boil briskly for about 4 minutes. Transfer the mixture to a sterilized screw-top jar and let it cool. Finish: Remove the meat from the bone and spoon some of the sauce onto a plate. Place the meat on top, top with a few fried mushrooms, and serve with the cranberries. Here, Schupfnudeln were served as a side dish.