Saddle of venison
Instructions
Clean, degrease and massage with salt, pepper and Bay leaves, chopped a piece of venison saddle at least 4000 g of weight and marinate for 24 hours in two litres of red wine and 1/2 bottle of cognac, drawing it often.
After the 24 hours dry and place in the oven at 200 degrees already warm, wetting it frequently with the marinade.
When the saddle, after about 2 hours cooking abundant is ready, serve it sliced and served with a Berry Compote flavored with the marinade.
