Saddle of Venison (Pickled)

Pickling:Chop greens, add juniper berries, allspice seeds, peppercorns, bay leaf, thyme, pepper, salt and onions cut into cubes and boil water together. When cold, put the saddle of venison in a freezer bag, add the dressing, close the bag tightly and leave it in a cool place for 2 days, heat the oil, fry the bacon cut into small cubes in it. Unwrap the saddle of venison, dry it, put it in a roasting pan, add the bacon and roast it at 250°C for 20 minutes. After 10 minutes add the ingredients from the pickling. After another 10 minutes, whisk sour cream into the sauce. Keep the finished roast warm on a platter. Boil the meat juices in the roasting pan with 1/8 of the marinade, sift and squeeze the ingredients well, stir the flour in a little of the marinade and simmer with the sauce for about 5 minutes. Season to taste with salt and pepper. Loosen the meat on both sides of the backbone, slice diagonally and place back on the ribs. Pour a little sauce over it, serve the rest separately.

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