Printen Saddle of Venison on Rosehip Sauce

sear. Coarsely grind the Aachener Printen, mix with egg yolk and a little bit of clarified butter, form on the seared fillet of venison and bake in the stove.

Dice the peeled potatoes, blanch in salted water, drain, season with salt and press through a potato press. Fillet the orange and sauté in butter.

For the sauce, sauté the remaining onion cubes in olive oil, deglaze with red wine and balsamic vinegar, simmer, season and add sufficient cold butter flakes.

Arrange everything on a flat plate and garnish with basil leaves.

Chardonnay from Casablanca, Chile.

Our tip: Use sweet red wine for a sweet note and rather dry wine for flavorful, spicy dishes.

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