Rehrücken mit Rahmsauce



  • saddle of venison, larded, marinated in wine, cloves, juniper berries, bay leaves, peppercorns and grated nutmeg for a day, browned in lard with aromatic vegetables, covered with reduced marinade and baked in the oven. Served with noodles, cranberry sauce and poached pears with a sauce of reduced cooking liquor and cream.