Saddle of Venison Hunter Style

Rub the cleanly skinned saddle of venison with pepper, salt and game spices, cover with thinly sliced bacon and place the roasting pan in the hot oven (E: 225 degrees, G: 4). Roast for about 50 minutes, basting with a little soup every now and then. In the meantime, clean the mushrooms, rinse and pat well. Pour the stock into a bowl and keep the meat warm when the stove is turned off. Pour the rest of the soup into the stock and bring to a boil. Add the mushrooms and the herb bouquet and simmer for 5 minutes at low temperature.

Remove the herb bouquet, stir in the whipped cream and cook the sauce at a high temperature until it thickens a little. Remove the saddle of venison from the stove, remove the meat from the bones with a sharp kitchen knife and cut diagonally into slices. Place the bones on a preheated half-deep baking dish, assemble the meat on it one more time, baste with the mushrooms and the sauce and bring to the table.

Our tip: use a deliciously spicy bacon for a delicious touch!

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