Venison Loin with Honey and Elderberry

Fry the bones with the root vegetables, paradeis pulp and onion and add the grains and berries on the spot.

Extinguish with wine and water, make and reduce.

Season the venison carcass with salt and sprinkle with the herb mixture.

Put it in a buttered ovenproof dish with the ribs facing down.

Mix the honey and the elderberry jelly and coat the top of the loin.

Put the whole thing in the oven at 200 °C for about 20-25 minutes (depending on the size).

Pour off the sauce.

Remove the finished loin from the pan and keep warm for a short time.

Remove the gravy from the pan with a little water and add it to the sauce. Add the elderberry jelly and whip it with a hand mixer, season it, if you like you can thicken it with cold butter or add 1 spoonful of cream.

Slice the loin and serve with the sauce.

Our tip: As an alternative to fresh herbs, you can also use frozen ones – these also stand out for their fresh taste!

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