Nordic Saddle of Venison

For Nordic saddle of venison, first remove the white skins from the saddle of venison. Mix the parsley and rosemary with a little salt and pepper. Rub the meat all over with the spice mixture. Cover it with the bacon slices. Place the saddle of venison on a piece of aluminum foil, fold it over the meat and close it tightly.

Roast the saddle of venison in a heated oven at 160 °C on the second rack from the bottom for 1 hour. Later, open the foil and press down all around. Increase the heat to 200 °C and roast the meat for another 40 to 50 minutes. Remove the bacon from the meat 10 minutes before the end of the cooking time.

Heat the margarine in a saucepan. Mix in the flour. Gradually pour in the hot beef broth and let the sauce bubble up. Mix in the gravy from the foil. Season the sauce with sour cream, Worcester sauce, cranberry jelly and a little salt. Chop the cheese and melt it in the sauce at low temperature while stirring.

Slice the saddle of venison and serve with the sauce.

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