Venison Loin with Cream Sauce

Ingredients

• 1 venison cutlet (ca. 1.5 kg)
• 120 g green bacon
• 3 Carrots
• 2 onions
• 200 g knollensellerie
• 2 parsley roots
• Salt
• ground pepper (from the mill)
• 1 Tbsp clarified butter
• 150 ml dry red wine
• 1 tsp juniper berries
• 2 Bay leaves
• 1 tsp peppercorns
• 400 ml game stock
• 150 ml whipping cream

Instructions

1. 1.

   Clean and pat the venison loin, trim it, and cut the bacon into strips to embed in the meat. Peel and dice the carrots, onions, knollensellerie, and parsley roots.

2. 2.

   Preheat the oven to 160°C (320°F) with both top and bottom heat.

3. 3.

   Season the meat with salt and pepper and brown it in a roasting pan with hot clarified butter. Arrange the prepared vegetables around the meat and sauté briefly. Deglaze with wine, add juniper berries, bay leaves, peppercorns, and pour in some stock. Roast in the oven for about 30 minutes, basting frequently with pan juices and adding more stock as needed.

4. 4.

   Remove the meat from the pan and let it rest wrapped in foil on a rack in the turned-off oven. Strain the sauce. Bring to a boil in a pot, add cream, and reduce until slightly thickened. Optionally thicken with a little starch. Season with salt and pepper.

5. 5.

   Slice the rested meat into thin pieces. Reassemble on the bones and arrange on a plate, drizzling some sauce over it. Serve additional sauce separately.

6. 6.

   Serve with dumplings, apples, chestnuts, and grapes as desired.