Rinse and dry the saddle of venison. Remove any tendons that may be present. Score meat along bone on both sides.
Crush juniper berries with a fork. Rinse and dry thyme, pluck leaves. Mix with juniper berries and pepper. Season meat with pepper and season with salt and shape juniper-herb mixture into incisions. Press meat firmly to the bone.
Heat clarified butter and sear the saddle of venison in it all around. Place meat on the fat pan, cover with bacon slices close together (!) and roast in the heated oven on the second rack from the bottom at 200 °C for about 40 minutes. Add the game stock little by little. Baste meat with it from time to time.
Remove the meat from the stock and let it rest in the switched-off oven.
Pour stock into a saucepan, boil a little. Rinse grapes, pluck from stems, cut in half, add to stock form. Add rosehip jam and crème fraîche, thicken, season.
Cut the meat, arrange on the bone as you like. Serve with croquettes and Brussels sprouts.
Our tip: Use bacon with a fine, smoky note!
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