Venison Back with Spices

Ingredients

• 1 venison back saddle (ca. 2 kg with bones)
• 2 tbsp plant oil
• Salt
• pepper (ground)
• 1 Garlic clove
• 1 sprig rosemary
• 3 Juniper berries
• 1 tbsp butter
• 1 piece cinnamon bark
• 1 piece untreated orange zest

Instructions

1. 1.

   Separate both venison back strands from the bone and trim the meat. Chop the bones into pieces for a sauce if desired. Rinse the meat and pat dry.

2. 2.

   Preheat the oven to 100°C (212°F) with upper and lower heat. Place an oven rack on the middle shelf, and place a drip pan underneath.

3. 3.

   Sear the meat in 1 tbsp hot oil in a skillet over medium heat all around, then transfer it to the rack in the oven. Cook for about 45 minutes.

4. 4.

   Peel and halve the garlic clove. Rinse and pat dry the rosemary sprig. Lightly crush the juniper berries. Warm the butter and remaining oil in a pan over gentle heat. Briefly steep the garlic, rosemary, juniper berries, cinnamon bark, and orange zest in it.

5. 5.

   Remove the venison from the oven and turn it in the hot aromatized butter, season with salt and pepper, slice, and serve.