Season the saddle of venison heavily with pepper, salt and possibly a mixture of wild herbs. Heat the pipe to 160 (convection) - spread the pan with liquid rama or roast base. Prepare the herb bed with onion and garlic, place the seasoned roast on top.
Fry the whole thing in the oven at about 160 degrees for 30 minutes - baste it several times. In the meantime, prepare the ingredients (onion, garlic, paprika, cucumber, mushrooms) - cut really roughly. Refrigerate
Roast for approx. 1 hour at the above-mentioned temperature - turn and baste. After 60 minutes add the ingredients - (importantly a lot of sauce in the pan), ingredients should be covered at least halfway with sauce so that they stay crisp. Fry the ingredients for a maximum of 20 minutes - do not burn.
Use a large plate after a total of approx. 1.5 hours (it just looks cool). Prepare the salad. Prepare the pepper rim on the plate - cut the roast diagonally into slices. Garnish with ingredients. if you want you can also make a Parmesan rim (special pleasure trip).
It all sounds a little complicated, but it's worth the effort. if the cooking time is not enough, just keep frying. The meat literally melts on your tongue. I don't need core temperature or other aids - game is a matter of feeling. It is important to have a lot of spices and just think positively.