Saddle of Venison Burgundy Style

Burn the charcoal briquettes, clean the deer back from skin remnants and cut the meat into slices. Cut the bacon into strips, clean the mushrooms and shallots, and cut the remaining vegetables into large pieces. In a 12-inch Dutch Oven over the coals, brown the bacon with a little oil, remove from the cooking pot and drain on paper towels. Sauté the shallots on all sides remove from the cooking pot and set aside. Sauté the mushrooms with a little clarified butter as well, add to the shallots form and season with salt and pepper. Fry the pieces of meat on both sides, add the leek, carrot pieces, parsley roots, peppers and marjoram. Season with salt and pepper and douse with clear soup and red wine. Cover with the lid and cook for 30 minutes with nine briquettes under the pot and 15 pieces on the lid. For the last five min. add the bacon, mushrooms and shallots, remove the marjoram and bring to the table in the crock pot.

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

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