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Ingredients:

• 800 g venison loin
• 1 sliced carrot
• 1 sliced onion
• 2 whole cloves
• 5 g of crushed pepper
• 2 sprigs of thyme
• 2 bay leaves
• 500 ml of red wine
• 30 ml of olive oil
• 20 ml of cognac
• 100 ml of 35% cream
• 4 whole rennet apples
• 60 g of cranberry preserves
• 50 g of cranberries
• 1 pinch of salt
• 1 pinch of pepper

Method:

• Trim the venison loin, cut the vegetables.
  Marinade:
• Place the vegetables and loin in a dish. Add the cloves, crushed pepper, bay leaves, thyme, and red wine.
• Let marinate for 12 hours.
  Game stock:
• Pour a little oil into a saucepan and brown the meat trimmings.
• Drain the loin and vegetables, and add the vegetables to the saucepan with the trimmings.
• Lightly brown and then add the rest of the marinade and 500 ml of water.
• Bring to a boil and simmer for about 1 hour.
• Pass the stock through a sieve and set aside.
  
• On the BBQ, cook the loin for 15-20 minutes to the desired wellness. Don't forget to create a crisscross pattern of grill marks for a beautiful presentation.
• As soon as the meat is cooked, remove it from the grill, place it in a plate, flambé it with cognac, and keep it warm.
• In a saucepan, pan-fry the cranberries.
• Pour in the game stock; add the cream and 20 g of cranberry preserves. Let reduce to half and adjust seasoning as desired.
• Core the rennet apples, add the rest of the preserves, and bake in the oven for about 10 minutes.
• In a serving dish, place the rennet apples and the sliced meat topped with the sauce; serve with your choice of vegetables.

*** A dish for the experienced outdoorsman, for you must hunt your game before eating it!!!!!

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