Roe Deer or Venison Loin – Back Roasted.

The back is dressed, rubbed with salt and larded quite evenly and densely. Place it in a deep pan, baste it with a little brown butter, then fry it in 12 dkg of fat or possibly in a small amount of butter. Then, in 12 dkg of fat or butter, root vegetables, a medium onion cut into slices, 1 piece each of nutmeg and ginger, a few juniper berries, a few peppercorns and spices, 1 bay leaf spice and 1 thyme stem are roasted, added to the roast and cooked while diligently pouring a little bone broth over it. The meat is removed from the bones, carved, pressed into the meat jars, a little powdered sugar is added to the sauce, allowed to brown, a little bone broth is poured on, a little lemon juice is added, allowed to bubble, the sauce is strained, tasted, poured over the roast and sterilized.

When used, fry the meat quickly, bind the sauce with a little flour whisked in sour cream and dress. Pour a few spoonfuls over the roast and the rest separately.

all : home preserves, from Mrs. Emilie Lösel,

Our tip: use a deliciously spicy bacon for a delicious touch!

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