Saddle of Venison in Herb Crust

Game soup: remove the meat from the back bone and skin it. From the chopped back bones, the cooking vegetables, an onion peppered with 2 cloves and 1 bay spice, 8 peppercorns and a tiny bit of salt with tap water, boil a meat broth on the stove and reduce to the required mass of 250 ml.

Herb roast: Season fillets with pepper / salt and brown in olive oil. Cover and cook in oven heated to 180 °C for about 8 minutes, then keep warm.

Boil off the gravy with the game stock, add the whipped cream and whisk until it becomes a creamy sauce. Season with salt and pepper and keep warm.

Finely chop the cleaned mushrooms and fry in oil for about 6 to 8 minutes. Towards the end of the frying time, add the finely chopped Ascalon onion and season. Mix the kitchen herbs with pepper, egg yolk, mushrooms and salt, coat the fillets thickly with it and let them crust over in the oven heated up to 200 degrees Celsius in about 5 minutes.

Serve: Potato croquettes, lettuce and napkin dumplings.

Sunday News 46/98

Our tip: Use a bacon with a strong flavor – this way you give this dish a special touch!

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