Fry venison trimmings in a large saucepan until browned.
Add carrots and onions, then fry for two minutes until soft.
Add garlic, herbs, spices, wine, and port; simmer for five minutes.
Add beef stock and simmer for 45 minutes.
Sieve the liquid into a clean pan and reduce until a rich sauce forms.
Preheat oven to 225°C.
Combine spices, salt, egg white, 100ml water, and flour to knead a smooth dough.
Rest the covered dough for one hour.
Sear venison loin for one minute in a hot pan and sprinkle with reserved spices.
Roll dough to 1cm thickness and wrap the venison completely, creating a small steam hole.
Bake in the oven for 12 to 14 minutes.
Rest the meat for 12 minutes after checking internal warmth with a skewer.
Melt butter, sauté chicory with sugar and seasoning for two minutes.
Add citrus juices and chicken stock, then simmer for five minutes.
Stir in chopped mint, carve venison, and serve with the reduced sauce.