Saddle of Venison Baden-Baden

For those who love strawberries:

Skin the saddle of venison, season with salt and pepper, rub with crushed juniper berries and top with bacon.

Preheat the oven to 250 degrees, place the saddle of venison on the juice pan and put it in the oven.

After half an hour, add the sour cream and continue cooking for 15-20 min. In the meantime, peel the pears, cut them in half, remove the core, season the cut surface with cinnamon and juice of one lemon. Stew until semi-soft, then pour the currant jelly into the cavities form.

Arrange the saddle of venison on a platter and surround with the pears.

Serve with sparrows, croquettes and Brussels sprouts or another seasonal vegetable.

Recorded by Ilka Spiess **

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