Saddle of Venison with Dark Cherries

Try this delicious cake recipe:

Trick: Port cherries with black pepper harmonize beautifully with venison.

1. for the crêpes rinse and soften potatoes, then peel and strain.

2. mix the still hot strained potatoes with eggs, whipped cream and milk, season with salt and a pinch of nutmeg and let rest for an hour.

3. fry the potatoes in 1 tbsp olive oil. Add shallots, juniper, thyme, celery, bay leaf, remaining 2 tbsp olive oil. Season saddle of venison with salt, season with pepper and sear on all sides. Baste with the drippings.

4. place in oven heated to 180 degrees Celsius for 20 min. Remove from heat, take out meat, rest for 10 min with lid closed.

5. extinguish roasted vegetables with cognac and port wine, cook. Pour game stock, cook a little bit. Season with salt and pepper. Strain through a sieve, thicken with flour butter.

Toast black bread cubes in butter until crispy, degrease on paper towels.

For the garnish, boil the cherries with 4 centiliters of port wine, cook completely, then sprinkle with ground black pepper.

8. brown the spring onions without green in butter and a little sugar, season with salt and pepper. On top extinguish with 2 centiliters of water, cook and caramelize.

Form small crêpes (o 3 cm) from the potato mixture. Heat a frying pan with a thick bottom, brush the bottom with olive oil u

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