Venison saddle with orange sauce

Ingredients for 4 servings:

• 600 g saddle of venison, boned
• 2 tbsp honey, aromatic
• 12 cloves
• 1 cinnamon stick(s)
• 2 star anise
• 2 orange(s), untreated
• 2 sprigs rosemary
• 250 ml orange juice
• 20 ml orange liqueur
• 250 ml Game stock
• 1 tbsp butter, cold
• n. B. Sauce thickener, dark
• e.g. salt and pepper

Instructions

Working time approx. 15 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 20 minutes; Total time approx. 12 hours 35 minutes

Meat must marinate overnight

Trim the back fillets, then brush with honey. Arrange cloves, a cinnamon stick (broken into pieces), and star anise on top. Slice one orange and juice the other orange. Arrange the orange slices on top of the meat pieces. Place the rosemary on top of the orange slices. Place everything in a freezer bag, add the orange juice, seal tightly, and marinate in the refrigerator overnight. The next day, dry the meat pieces and season with salt. Heat a little oil in a pan and sear the meat pieces on all sides over low heat. Then place in a preheated oven at 135°C (top/bottom heat) for about 15-20 minutes. Deglaze the pan juices with the game stock and the strained orange juice. Reduce slightly. Then thicken with a little sauce thickener and melt a knob of butter in the sauce while it is no longer boiling. Season everything again with salt and pepper.