The sauce:

Chop the bones, fry them in butter until crispy on all sides, then add the onions, carrots and celery, which have also been chopped, and continue to fry them together. Now a tablespoon of paradeis pulp and the kitchen herbs under the sautéed bones form and briefly with anbraten.

Important:

The paradeis pulp must not burn, but it must be roasted abundantly so that it loses its sour pleasant taste.

Next, extinguish the quantity with half of the red wine, and cook.

Repeat this process a second time, then sprinkle repeatedly with a quarter of a liter of mulled wine. Later add game broth or other neutral clear soup and simmer gently for about 4 hours. Later strain the sauce

Strain and thicken a tiny bit with stirred potato starch and season.

The meat:

Sauté the fillet until hot and cool. Roll out the puff pastry

roll out. Cut the bacon into slices and wrap them around the fillet. Then place the fillet with the bacon on the puff pastry and fold it in. You can leave the fillet like this for up to 12 hours before putting it in the oven at 180-200 degrees. The cooking time is 16-18 min. The fillet may still be slightly bloody. After removing from the oven, let it rest for about 4-6 min.

Now slice with a sharp kitchen knife. The sauce on the plate as a mirror form and place the fillet on it.

As additional dishes are suitable croquettes, Schlupfnudeln

Saddle of Venison in Puff Pastry

Ingredients:

Sauce:

Instructions:

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