Saddle of Venison with Currant Sauce and Porcini Mushrooms

Loosen the deer back from the bones and remove the tendons. Wash and rub dry, refrigerate with the lid closed.

Chop the bones to the size of walnuts. Clean and coarsely dice the carrot, celery and leek.

Heat about (1) lard in a large saucepan, brown the bones heartily. Sauté the vegetable cubes, then extinguish with red wine. Add the spices and boil the liquid a couple of times, adding a little water in between. When the bones have a nice dark color, add water (4) and simmer gently for 4 hours in a closed pot.

Then strain the resulting stock through a crockery rag and boil in a saucepan to (5) ml.

Preheat the oven to 200 degrees. Season the venison with salt and season with pepper.

Heat the remaining lard (2) in a roasting pan. Brown the meat briefly on all sides. Put it in the stove and roast the meat for another good 5 minutes. It should still be very pink inside. Remove the venison from the heat, wrap in aluminum foil and keep warm.

Put the roaster on the kitchen stove, pour in the stock and boil off the gravy in the roaster while stirring.

Melt some butter in a saucepan, add the sugar and caramelize. Add the cleaned currants and extinguish with the gravy. Fold in the crème fraîche and add the butter (3) in flakes with a whisk.

The

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