Saddle of Venison in Chestnut Coat

For the saddle of venison in a chestnut coat, season the removed saddle of venison with pepper and salt, brown briefly on all sides in butter and chill.

For the chestnut coat, peel off the cabbage leaves, wash and cook in boiling salted water until al dente, cool in iced water and place on a dry tea towel.

Cut out the stems and spread the leaves out into a rectangle.

Mix the remaining ingredients for the chestnut coating and spread on the cabbage leaves. Then place the fillet of venison on top, roll it up and wrap it in the soaked and squeezed pork net.

Brown the prepared fillet in butter on both sides and roast in the preheated oven at medium heat until pink (each side 6 to 7 min.). Keep the saddle of venison warm, let it rest for a few minutes before slicing. Carefully remove the pork netting.

For the gingerbread sauce, shred the venison bones into nut-sized pieces and brown in butter in the oven with the parrishes.

Put the roaster on the stove, pour in the roasted vegetables and brown in the same way. Add the paradeis pulp, roast, extinguish with red wine and cook, then extinguish twice more with some game stock and continue cooking. Add port, sherry, the remaining game stock and all the spices and simmer over medium heat for 1 hour.

Strain the sauce through a tea towel and reduce to 100 ml. Add the gingerbread to the sauce, bring to a boil, simmer for 10 min. and add mi

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