Fillets from Saddle of Venison with Pepper-Sauce

800 g fillets from saddle of venison
250 ml Antara Olive Oil
2 garlic cloves, grated
1 tsp. thyme
1 tsp. marjoram
salt and pepper
3 tbsp. lard
3 challots
2 tbsp. green peppercorns
4 cl brandy
250 ml venison stock
125 ml heavy cream
salt and pepper
1 pinch cayenne pepper
2 cl cherry liqueur
2 tbsp. black currant jelly
2 tbsp. Black Currant Vinegar

800 g fillets from saddle of venison wash, pad dry and put in a bowl.
250 ml Antara Olive Oil mix with 2 garlic cloves, grated, 1 tsp. thyme and 1 tsp. marjoram
Sprinkle this marinade onto the fillets and leave them to rest in the refrigerator for hours.
Season the fillets with salt and pepper and fry them in 3 tbsp. lard remove them from the pan and keep warm;
3 challots peel and chop finely and fry in the leftover lard until glazed.
Add 2 tbsp. green peppercorns and pour in 4 cl brandy next stir in 250 ml venison stock and 125 ml heavy cream and let the sauce boil until it has reduced to its half.
Season the sauce with
salt and pepper
1 pinch cayenne pepper
2 cl cherry liqueur
2 tbsp. black currant jelly and
2 tbsp. Black Currant Vinegar
Cut the fillets into slices, pour the sauce onto pre-heated plates and arrange the fillets on top of the pepper sauce

serves 4