Roe deer saddle with lingonberries and red wine sauce

1. Cook the lingonberries with the sugar in a small pan for 5 minutes until some of the berries burst; let cool.

2. Trim the membranes from the meat and let it come to room temperature; crush the juniper berries in a mortar, mix with the thyme, salt and pepper and rub into the meat.

3. Heat the oil in a pan and sear the meat on all sides for 4-5 minutes, adding the butter at the end and basting with it.

4. Place the meat on a tray and roast in the oven at 120 °C for 20-25 minutes until still pink inside (core temperature 56 °C); rest under foil for 10 minutes.

5. Fry the finely chopped onion in the pan juices, deglaze with the red wine, reduce by half, add the stock and reduce again; finish with the cream and lingonberry jam until creamy and season with salt and pepper.

6. Slice the meat and serve with the sauce and lingonberries, with potato croquettes or bread dumplings.

Tip: Game dries out easily: roast it at a low temperature and always let it rest - that keeps it evenly pink and juicy.