Saddle of venison with chanterelles

For 4 servings

Ingredients:
300 g small potatoes
Salt, 250 g chanterelles
1 saddle of venison (approx. 1.2 kg), 8 sprigs of thyme
4 bay leaves Freshly ground
pepper
7 tbsp olive oil
3 cloves of garlic
100 ml port wine
150 ml red wine (e.g. Gallo Family Vineyards, Cabernet Sauvignon)
300 ml game stock
3 tbsp rosehip jam

Preparation:

• Wash the potatoes and boil them in salted water for 15 minutes. Preheat the oven to 180 degrees (convection: 160 degrees). Clean chanterelles. Remove tendons and skin from saddle of venison. Using a sharp knife, cut at the widest point to the left and right of the middle bone. Insert 4 sprigs of thyme and 2 bay leaves into the resulting pockets. Season with salt and pepper. Heat 2 tbsp oil in a skillet. Fry the saddle of venison on both strands for 2-3 minutes each, turn and place on a baking sheet. Cover with the remaining herbs. Slightly crush the garlic cloves with the flat blade of a knife. Add to the meat . Roast the meat in the hot oven for about 30 minutes.

• Deglaze the roasting juices with the port wine and let it boil down almost completely. Pour in the red wine. Boil hard. Add game stock and bring to the boil. Sift everything into a small saucepan. Add the jam and season the sauce with salt.
• In a large pan, heat 3 tbsp oil. Halve the potatoes and fry them on both sides. Heat 2 tablespoons of oil in a second pan and fry the chanterelles in it. The mushrooms should not be on top of each other – if necessary, fry them in two batches. Season mushrooms and potatoes. Serve the saddle of venison with mushrooms, potatoes and sauce.

Level of difficulty: medium
Preparation time: approx. 1 hour