Briefly rinse the saddle of deer calf, dry with kitchen towel and peel off any clinging skin. Score the meat to the left and right of the back bone about 2 cm deep. Rub all over with salt, pepper and crushed new spice. Preheat the oven to 250 degrees. Peel and finely dice the onions and carrots. Rinse and finely dice the celery stalks. Heat the oil in a shallow roasting pan, sauté the vegetable cubes in it. Add bay spice and place meat on top, cover with bacon slices. Put in the hot stove, turn the heat down to 220 degrees. Roast for 1 hour to 70 minutes. Remove the bacon slices from the roasted venison loin and keep the meat warm. Pour red wine over the gravy and boil it a little, pass it through a fine sieve. Clean and slice the mushrooms and brown them in butter. Add the strained roast stock and boil by half. Mix in the whipped cream and cook a little as well. Season the sauce with marjoram, salt, pepper and thyme. Bring to the table with the roast.
Serve with napkin dumplings or potato dumplings.
Our tip: Use a deliciously spicy bacon for a delicious touch!