Roasted Saddle Of Venison With Cranberries

Preparation:

Preparation: Sauté the meat with salt and pepper, brown it in a pan with 4 tablespoons of oil and a knob of butter. Transfer it to a baking tray, surround it with the chopped vegetables and the whole garlic, cook in a preheated oven at 180 degrees for an hour and a half, often basting with the cooking sauce and the warm broth. When the saddle is cooked, cut it into thin slices, arrange them on a serving dish and keep warm. Remove the garlic cloves from the cooking juices, pour in the wine and let it reduce over a high flame. Add the remaining butter in little knobs, mix until you obtain a thick and velvety sauce. Dissolve three tablespoons of sugar in a glass of water, pour into a saucepan and boil for a few minutes. Add the blueberries and cook over low heat for 5 minutes. Add the cream, let it thicken. Serve the meat with the warm sauce on the side. Accompanying wines: Barolo DOC, Brunello Di Montalcino DOCG, Taurasi DOCG.