Saddle of Venison in Elderberry Sauce

For the saddle of venison In elderberry sauce parry the saddle of venison. Brown onion and greens in butter. Add bacon and brown as well. Extinguish with soup and red wine, add spices and vinegar and cook for at least 15 minutes. Add elderberries and cook for a few minutes. Strain and season with salt and pepper.

Preheat the oven to 200 degrees Celsius.

Season the saddle of venison with pepper and salt and fry in butter at a gentle heat until golden brown. Switch the oven to top heat, place the saddle of venison in the oven with the bone side up. Remove after 15 min, quickly wrap in aluminum foil and let rest for 10 min.

For the polenta, sauté onions in butter, add garlic and when it is a little translucent, add soup and bring to a boil. Slowly add the cornmeal, stirring, and bring to a gentle simmer. Add rosemary, stir well and leave to swell for 45 minutes. Season with salt and pepper.

Cut the saddle of venison and pour the sauce over it.

Serve the saddle of venison in elderberry sauce with the polenta.

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