Saddle of Fresh Venison with Wild Strawberry Sauce

Rinse, dry and skin the saddle of the roe deer, season with salt and pepper and fry it in a large pan on all sides. At the same time add coarsely diced roasted vegetables, shallots and bacon and sauté, add garlic, extinguish with a little clear soup. Sauté on the stove, covered with a lid for fifteen to twenty minutes. In the meantime, repeatedly extinguish with clear soup and later with a little red wine. Remove meat and keep warm.

Bring the gravy to a boil with the remaining red wine, strain, reduce by half and thicken with butter. Add the strawberries just before serving, they should only just get warm.

Slice the saddle of fresh meat, arrange on plates, cover with the wild berry sauce.

Serve with boiled, peeled potatoes, or possibly fried potatoes.

Our tip: Use bacon with a fine, smoky note!

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