Saddle of Venison with Root Vegetables

Roughly chop the onions, cut the bacon into strips, fry them together in a vegetable pot with oil and remove the pot from the heat. Slice the carrots and leek, dice the celery and add the vegetables. Remove the skin from the saddle of venison, cut it into slices, brown it on both sides in a frying pan, season with salt and pepper, then place it on top of the vegetables.

Put the marjoram in a filter bag form and put it together with the parsley in the vegetable pot. With the clear soup and the red wine, release the stock from the bottom of the roasting pan. Pour the resulting sauce over the vegetables, cover the saucepan with the lid, and simmer everything together in the stove until soft, about an hour. Then remove the marjoram and parsley and serve the medallions and vegetables with mashed potatoes.

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

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