Marinated Saddle of Venison

Skin the saddle of venison. Score along the backbone on both sides so that the fillets open up but are still connected to the rib ends.

Pluck off parsley and thyme leaves, chop finely along with rosemary needles and juniper berries. Mix with olive oil and vegetable oil. Fold the fillets from the back bones and brush the inside with the marinade. Fold fillets back again and brush the surface with marinade. Wrap in plastic wrap and refrigerate for 24 hours.

One day later, preheat the oven to 160 degrees. Remove saddle of venison from foil, season with salt, season with pepper and wrap with pie twine. Cook the saddle of venison on the baking tray for 50-60 minutes, brushing it with water and roast stock from time to time.

Remove the spaghetti from the saddle of venison, keep the meat warm. Pour water on the tray and transfer the roasting liquid into a small saucepan. Cut the saddle of venison and arrange on the skeleton. Heat the roast stock, add seasoning and bring to the table.

Meat remains very tender! For the sauce, remove roast residue with water and bubble up with homemade game stock.

Our tip: If you like to cook with fresh herbs, it is best to get kitchen herbs in pots – so you always have everything ready!

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