Deer Back Perigord

Parry the saddle of venison and brown it on all sides in butter. Add diced soup vegetables, quartered shallots and bacon and sauté heartily, add garlic and cook at 180 degrees in a heated stove with top heat with the bone side up for twenty minutes. Pour the juices or a little water from time to time and turn the vegetables to the other side. After the indicated roasting time, turn off the stove, arrange the back on a plate and rest on the open stove for another ten minutes.

Bring the gravy to a boil with red wine, strain and reduce by half, add Madeira and diced truffle and cook for another five minutes, then thicken with a little butter.

Our tip: Use bacon with a fine, smoky note!

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