Roasted saddle of venison with game sauce

Yield: 10 servings

3 1/2 kg Venison, saddle of

200 g Back fat

10 g Rosemary, fresh

10 g Thyme, fresh

5 g juniper berries

10 g Peppercorn, white

1 dl Wine, red

1 dl Cognac ***

1/2 dl Oil, Peanut

2/5 Game glaze

1 x seasoning (salt+pepper)

50 g Butter, cooking

1 dl Wine, white

1/10 dl Lemon juice, fresh pressed

1 kg Apples (Canada)

100 g Red currant jelly

Procedures

PEEL, CORE AND CUT APPLES IN HALF

PREPARE A GAME DEMI-GLACE WITH VENISON BONES AND TRIMMINGS

TRIM AND LARD SADDLE, MARINATE FOR 1 DAY IN CHOPPED ROSEMARY, THYME, JUNIPER BERRIES, PEPPERCORNS AND COGNAC

DRY MEAT AND SEASON WITH SALT AND PEPPER

ROAST IN ROASTING PAN FOR 15 MINUTES AT 250°C

REMOVE MEAT, DRAIN FAT, DEGLACE WITH RED WINE AND COGNAC

ADD GAME DEMI-GLACE AND REDUCE TO DESIRED CONSISTENCY

STRAIN THROUGH FINE CHINOIS, ADJUST SEASONING, REFINE WITH BUTTER FLAKES

PREPARE A SYRUP WITH LEMON JUICE, WHITE WINE, SUGAR AND A LITTLE WATER

POACH APPLES IN SYRUP

SERVE SADDLE ON A SILVER PLATTER

DECORATE WITH PARSLEY

GARNISH WITH APPLES STUFFED WITH RED CURRANT JELLY

SERVE SAUCE SEPARATELY