Sliced Saddle of Venison with Wahholder Cranberry Sauce

Cut the saddle of venison into evenly thin slices about 1/2 cm thick, season with salt and pepper. Fry it in hot oil until it is still bloody on the inside, drain it in a sieve and collect the juices. Foam the butter, add rosemary and thyme and turn the venison briefly in it on the other side.

For the sauce, boil the port, red wine, the shallot, the juniper berries, the sprig of thyme and 1 tbsp. of the cranberries together and reduce to a third. Pass the sauce through a sieve, add the game juices and the collected meat juices, boil again, then blend. Fold in the whipped cream and the remaining cranberries. Finally, season to taste with gin, salt and freshly ground pepper.

Arrange the cutlets and cover with the sauce.

Our tip: Use your favorite red wine for cooking!

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