Fillets of Venison with Juniper Sauce

1. re-parry the saddle of venison: cut any remaining tendons and skins into small pieces.

2. Heat 30 g clarified butter in a roasting pan, roast the bones in it, extinguish with 50 ml red wine to dissolve the roasting substances, then continue roasting, again extinguish with 50 ml red wine and continue roasting. Add 50 ml of red wine. Add onions, leek, celery and carrots and roast. Add 10 peppercorns, juniper berries, bay leaves, 2 thyme and 2 rosemary sprigs and sizzle ditto. At the end of sautéing, add the paradeis pulp and sauté briefly. 3.

Pour the game stock with the remaining red wine and the soup and season with salt. Let the game stock simmer gently for 70 minutes, pour it through a sieve lined with a straining cloth and skim off the fat.

Boil the game stock vigorously to 350 ml.

Heat the remaining clarified butter and brown the saddle of venison around it. Fry the remaining thyme, rosemary and juniper. Season the fillets with salt and pepper after turning them over. 5.

Place the fillets with the herbs on a baking tray covered with aluminum foil and roast in the heated oven on the 2nd rack from the bottom for 12 to 1500 cmin at 170 degrees (gas 1 to 2, convection oven 12 to 1500 cmin at 150 degrees). Let the meat rest a little before cutting. 6.

Pour the elder juice into the game stock and boil briefly. Add the honey and boil the sauce again a little bit. To bind the

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