Saddle of Venison with Morel and Juniper Sauce

Remove all the skin from the well-cleaned saddle of venison, cut the bacon into long strips and lard the saddle with them. Rub all over with salt, pepper and crushed juniper berries. Heat clarified butter and sear the back first with the “nice” side down on both sides. Place in a roasting pan, pour in some beef broth and roast in a preheated oven from 220 to 190 °C for between 50 to 80 minutes, depending on the desired degree of cooking. During this time, constantly baste with beef broth. Leave the finished loin to rest for about 10 minutes with the oven open. Meanwhile, prepare the sauce. Finely chop the spring onions and bacon and sauté in butter until lightly browned. Grate in lemon peel, add crushed juniper berries and let everything boil down for 10 to 15 minutes. Add red wine and cook until almost all the liquid has evaporated. Pour in soup or game stock and boil down again. Stir flour with sour cream until smooth and add to the sauce. Boil everything down until the sauce is nice and plump. In the meantime, steam the well-cleaned (or soaked) morels in butter and a little lemon juice until soft, season with salt and pepper. Strain the finished sauce, season with salt, pepper and a dash of juniper brandy. Just before serving, stir the morels into the sauce. Carve the venison loin, drizzle with part of the sauce and serve the rest separately. Serve with classic venison

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