One of the finest and most delicious dishes is saddle of venison. This is also noticeable in the price. It is all the more annoying when the meat becomes bone dry during roasting. Björn Freitag simply packs his saddle of venison in a salt crust. That way, it is cooked gently in the oven and stays nice and juicy. The spices are responsible for the unusual taste: Mountain pine and juniper go well with game. The crêpe dough with poppy seeds cuts a fine figure as a side dish.
Instead of cranberries, Björn serves the American classic: cranberries.
More info about the recipe:
The salt dough encloses the venison airtight, allowing it to cook in its own juices with the flavors. Apart from that, the jacket protects it from excessive oven heat.
The saddle of venison is wrapped in bacon to keep the meat nice and juicy. It also protects from too strong salty taste.
The pine needles form a very extraordinary aroma to the meat.
They can be easily collected in the forest, but should be washed thoroughly warm before cooking and not eaten.
The poppy seeds bring a slightly nutty flavor and a little bite to the crepe dough Season the back meat with pepper & salt, fry quickly on all sides in hot oil and rub dry on a paper towel.
Preparation of the salt dough:
For the salt dough, knead all the ingredients briefly in a food processor, then let this rest for a quarter of an hour. Now the dough between two sheets of baking paper on about three
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