A delicious mushroom dish for any occasion!
Place the saddle of venison on the worktop with the meat side down and remove the two small fillets to the left and right of the backbone at the beginning. Then turn the back to the other side. Pull off the tendons and skins with a sharp kitchen knife and carefully separate the two long back strands from the bones. Season the fillets and backbones with salt, pepper and crushed juniper and brown briefly on all sides in hot oil in a frying pan.
Remove and cool.
For the sauce, chop the back bones into walnut-sized pieces and sear them together with the remaining cut of meat in a saucepan with hot oil [1]. Rinse or peel the celery, leek, carrots and onion, cut into cubes, add and color. Extinguish with port and red wine and pour in the venison stock. Simmer on low heat for about forty-five minutes, skimming a few times with a skimmer. Pass the sauce through a sieve, cook it well and finally, just before serving, add the butter.
For the crêpe batter, melt the butter in a saucepan and make a crêpe batter with butter, flour, eggs, milk, salt and water (adjust the mixture!) and bake it in a frying pan with a little bit of oil to crêpes.
Cut the well precooled poultry meat into cubes, season with salt and pepper and grind. At the same time mix the ice cold
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