The saddle of venison is best removed from the butcher, but you need the bones to make the sauce. If you have the opportunity, you can now tenderize or smoke the meat, but you can of course cook the meat just as unsmoked according to this recipe.
Season the saddle of venison with salt and pepper and sear briefly in hot oil on all sides. Remove from the frying pan and cool.
For the sauce, chop the back bones into walnut-sized pieces and sear in hot oil. Add the root vegetables and fry. Extinguish with port and red wine and pour in venison or veal stock. Boil down at low temperature, skimming a few times.
Dice the celery and soften. Caramelize the sugar, add butter, extinguish with lemon vinegar, pour in wine and soup. Add the celery cubes and cook the liquid a little bit. Then blend with a hand blender, season with salt and bind (assemble) with the ice-cold butter pieces.
Mix the ingredients for the crêpes to a thin batter, rest 1/2 hour. Bake very thin, colorless crêpes in a coated frying pan with a little oil.
For the farce, sauté the diced shallots in foaming butter. In the meantime, cut the well precooled poultry meat into cubes, season with salt and pepper and blend in a hand mixer, adding the ice-cold cream so that a creamy consistency is obtained.
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