2 kg saddle of venison (ca. 4 pces.) Debone the fillets and put aside.
1 kg venison bones chopped into pieces roast in a pan with 3 tbsp. Grape Seed Oil Zweigelt Together with the meat sautée 1/4 celery root clean and cut into pieces as well as
1 carrot cleaned and cut into pieces. Add 50 g bacon, 3 tbsp. sugar, 1/2 garlic bulb unpeeled, and sautée for a few minutes. Deglace with 1 ltr. Zweigelt Red Wine adding 50 g blueberries, 3 tbsp. mountain vermouth (from the pharmacy), 50 g grapes squashed, 2 cl herb-flavoured liqueur, 10 g bitter chocolate, 1 tbsp. ginger finely sliced, 10 juniper berries and 1 tsp. caraway seeds
Simmer everything together for about 3 hours. Replace the evaporated liquid with water.
Strain the gravy through a fine sieve, return to the pot and reduce to 1/4. Add 2 tbsp. butter If the sauce is not thick enough, add some corn starch.
Cut each venison fillet in 4 pieces. Season with salt and pepper Add to a skillet 6 tbsp. Grape Seed Oil Zweigelt and fry on both sides for about 8 minutes.
Bevore serving the meat, place the fillets in the sauce and let simmer for a few minutes.
serves 4
