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!