Larded Saddle of Venison

For the larded saddle of venison, chill the smoked bacon. Clean the saddle of venison well (remove sinews and skin).

Now cut the bacon into even, narrow strips and lard the saddle of venison with them using a larding needle.

Crush juniper berries and peppercorns (or pound them finely in a mortar) and mix them with chopped thyme, salt and oil to make a paste.

Rub the saddle of venison well with it and let it stand for at least half an hour.

In the meantime, preheat the oven to 180-200 °C. In a suitable roasting pan, sear the meat thoroughly. Lift out again.

Roughly chop the root vegetables and sear them briefly as well, add a little game stock or soup and place the saddle of venison on top of the vegetables. Mix the bay leaves with the vegetables.

Put into the hot oven and roast for about 20-25 minutes, repeatedly pouring its own juices or beef stock over it, until the saddle of venison is still slightly pink inside. Then remove the saddle of venison and keep warm wrapped in aluminum foil.

Strain the juices, bring to a boil, deglaze with a dash of juniper schnapps and add more liquid if needed.

Let the juice boil down well and thicken with a stirred-in flour-butter ball, if desired.

Carve the venison loin and serve with the extra juice. Venison loin is equally well suited for this method of preparation.

Recommended side dishes for the larded saddle of venison: napkin dumplings or potato croquettes as well as red cabbage, glazed ma

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