Saddle of Wild Boar with Gingerbread Sauce

Place the saddle of venison in buttermilk, cover and leave in a cool place for 2 days. Preheat the oven to 250 °C (gas 5, convection oven not recommended).

Put the brown cakes into a freezer bag and crumble them with a pasta walker. Remove the saddle of venison from the buttermilk, rinse, dab dry and remove the real (small) fillets. Season with salt & pepper, put on the juice pan of the oven & cover with the bacon slices. Peel the onions, cut them into quarters and place them around the saddle of venison. Roast the meat on the 2nd rack from the bottom for 15 to 25 minutes. Baste frequently with the stock.

As soon as roasting substances have formed, gradually add a little game stock. Remove the bacon and let the saddle of venison brown on the top rack under the broiler for another 5 to 10 minutes. Remove from the juice pan, wrap in aluminum foil.

Remove the roasting substances from the juice pan, pour the sauce through a sieve into a saucepan. Add the remaining game stock and the gingerbread crumbs and cook at high temperature for 5 minutes. Add the juice of the venison from the foil. Season with sugar, pepper, salt and sherry and boil once.

Remove the saddle of venison from the bone and cut it diagonally into slices. Arrange on a heated plate. Pour the sauce into a warmed sauce boat. Serve with napkin dumplings.

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

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