In the Schlemmertopf pot today, it was tome for some saddle of venison to be cooked!
The piece of meat, and bone that’ll give some nice bone broth later, was cooked together with carrots, onions, garlic, pepper and rosemary. Add a splash of water and/or apple cider vinegar before putting into the oven. Venison is such nice meat, not only due to the amazing tenderness but also due to the environmental aspect of free-range, grass-fed animals.
Roasted sweet potato to be served with it.
Happy slow cooking,
Cecilia & Magnus