Separate the venison fillets from the bone (perhaps make from the butcher). Finely chop the venison bones, clean and coarsely chop the greens. Heat oil in a large frying pan on 2 or possibly automatic cooking plate 7 to 9, brown bones and greens well in it. Add red wine, paradeis pulp, water, spices and parsley and cook for about 2 hours without lid on 1 or possibly automatic hotplate 4 to 5. The liquid should have reduced to just under a quarter of a liter in this time, then pour the stock through a sieve and collect.
Remove skin and sinews from the saddle of venison, season with salt and pepper, fry briefly in hot oil on 3 or possibly automatic cooking plate 8 -12, remove from the roasting pan.
Mix parsley with crushed peppercorns, softened butter and thyme. Brush the fillet with it, place it repeatedly in the roaster, finish cooking in the heated oven.
Circuit:
180 to 200 °C , 2nd sliding rack v. U.
160 -180 °C , convection oven
10 -12 min.
In the meantime, boil the venison stock to an eighth of a liter, season well.
Remove the venison fillet from the oven, keep warm, rest for 2 to 3 minutes, then cut into slices.
Pour the reduced roast stock into the roasting pan, boil the whole thing together on the hotplate and season well.
Cut the meat into thicker slices, arrange on hot plates, pour the sauce over it.
Serve with fennel, Brussels sprouts or red cabbage.
Total time
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