Saddle of Venison with Crust

A delicious strawberry recipe!

Remove the skin and tendons from the saddle of venison and score two centimeters along the bone on each side. Coarsely chop the sunflower seeds, toast the bread and crumble finely.

Mix the crumbs with butter, sunflower seeds, egg yolks, crushed juniper berries and rosemary needles, pimento seeds, mustard, salt and pepper to make a crowd.

Preheat the oven to 200 degrees.

Place two large pieces of parchment paper corresponding to the saddle of venison crosswise and grease with butter. Place the saddle of venison on it and spread with the quantity (fill the quantity into the incisions as well).

Rinse grapes, strip from stems and place around the saddle of venison. Fold the parchment paper over the meat and seal the edges tightly.

Place the package on the juice pan, roast on the middle rack for 50 minutes. Later, open the top of the paper. Roast for another ten min. Rest the saddle of venison for at least five more min. Remove the fillet from the bones, cut into slices and serve with the grapes and the gravy.

Finish with the fraiche.

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