Venison saddle with oyster mushrooms

Ingredients for 4 servings:

• 1 kg venison saddle, skinned
• 8 juniper berries, crushed
• 4 slice(s) bacon, fat, thin
• 2 tbsp butter
• 1 bunch soup vegetables, diced
• 1 large onion(s), diced
• 1 tbsp tomato paste
• 400 ml Game stock
• 1 slice(s) lemon(s)
• 1 slice(s) orange(s)
• pepper
• 1 cup crème fraîche
• 100 ml red wine, dry
• 2 tbsp cranberries
• Cornstarch, (Gustin)
• Salt
• pepper
• 250 g mushrooms (oyster mushrooms)
• 60 g herb butter
• 2 spring onions, cut into fine strips
• Salt
• pepper
• 2 tbsp parsley, flat-leaf, chopped

Instructions

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

Preheat the oven to 240°C. Rub the loin with crushed juniper and freshly ground pepper, cover with the bacon slices, and tie them with kitchen string. Melt the butter in a roasting pan and place the loin in the center. Add the onion and vegetables and roast in the oven for 30 minutes. Remove the string and bacon. Add the tomato paste, lemon and orange slices, and deglaze with the game stock. Reduce the heat to 185°C and cook the loin for another 15 minutes, basting occasionally. Brush the loin with crème fraîche and cook for another 15 minutes. Turn off the oven, place the roast on a platter, and let it rest in the oven with the door half-open. Strain the sauce through a fine sieve, squeezing the vegetables well. Pour in the red wine, add the cranberries, and let the sauce reduce. Stir in the remaining crème fraîche and season to taste with salt and pepper. Thicken with Gustin, if desired. For the mushroom side dish, melt the herb butter in a pan, sauté the mushrooms for about 5 minutes, add the spring onions, and sauté for another 5 minutes. Then season with salt and pepper and serve sprinkled with parsley. Side dishes: potatoes, currant-red cabbage, and Williams pears stuffed with cranberries. Dessert recommendation: nougat-honey parfait with blueberry sauce…, a true dream!