Roast saddle of venison

This is a typical German Christmas dinner. A bit elaborate and therefore you should plan enough time. The venison is made at low temperature. You should check your cooker if it can keep the temperature constant and what the setting is for exactly 80°. A too high or low temperature would be fatal.


  • For the roast
  • 1 saddle of venison and, if that is not enough, an upper leg
  • A sprig of rosemary and thyme
  • For the roast stock
  • All that remains of the deer. Every skin, every bone
  • 1 bunch of soup greens
  • Juniper berries
  • Carnations
  • 1 tablespoon currant jam
  • 0,5l red wine
  • 0,2l water
  • salt, pepper, piement, nutmeg
  • For the sauce
  • 1 garlic clove
  • 1 piece of ginger
  • 1,5 teaspoon sugar
  • 2 tablespoons tomato paste
  • 0,2l Port winer
  • For the mushrooms
  • Mushrooms
  • 1 onion
  • Rosemary
  • Thyme
  • Parsley
  • salt, pepper

Here we go

Saddle of venison and if that is not enough, an upper leg. Best fresh of course if Oskar’s grandpa could shoot one.

Rosemary and thyme.

The soup vegetables.

Cut mushrooms into quarters and chop parsley.

Finely dice the onions.

Remove the silver skin, tendons etc. from the back and put to aside (we need them later).

Release the back. Cut downwards along the spine (sharp knife). Do not forget the fillet on the inside and put it aside separately.

Chop the bones all 2-3 ribs into pieces. Remove the silver skin, tendons etc. from the upper leg. Collect all cut away.

Chop rosemary and thyme. Salt and pepper the pieces of meat and rub with the herbs.

From here it takes about 3 hours. The sauce takes the longest, so we start with this. Fry the bones very hot.

Add the coarsely chopped root vegetables and also roast.

Add salt, pepper and allspice. Roast briefly and then add the wine and water. Add the spices, but not yet the jam. Simmer with closed lid for 2-3 hours. Stir in between and add water if necessary (but taste before if you have to).

The meet needs 1:30 – 2:00, the thicker pieces of the leg 2:30. So first fry the thinner pieces, take them out and cover with aluminium foil. Then brown the thicker pieces, cover with bacon and put them in the oven at 80°. 30 minutes later put the thinner pieces in the oven.

From now on the time of approx. 2:00 hours applies. 1 hour later add 1 table spoon jam to the sauce.

45 minutes before the end, finely chop the garlic and ginger and sauté. Increase temperature and let sugar caramelise. Add tomato paste and roast everything.

Add the stock through a sieve.

Add the port wine and season the sauce with salt and pepper. Use a mixer if the ginger and garlic is too big.

Fry the small fillets in a pan and enjoy them now. Add the onions to the pan. Sauté briefly and add the mushrooms. Add the rosemary sprig and thyme.

Take the meat out of the oven and put the bacon on a plate and briefly turn on the grill.

Done. The meat should be perfectly pink (inside temperature 65°).

Afterwards a whiskey from Schliersee (Lake Schlier), fantastic.

You can find it here:

And here the gallery. Click on a picture to see a high resolution.

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