Venison loin or venison fillet

Ingredients for 4 servings:

• 500 g venison (venison loin or venison fillet)
• 150 g dried meat
• 3 m.-sized onion(s)
• 2 cloves garlic
• 2 sprig(s) rosemary, fresh or dried needles
• 2 large bay leaves
• 5 juniper berries
• 250 ml red wine
• 250 g chanterelles, if possible fresh or from the jar
• 4 tsp cranberries
• 2 pears, fresh
• Spice mix for game
• 1 pack of sauce (chanterelle sauce)
• salt and pepper

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Remove the skin and tendons from the venison loin. Wash the loin, pat dry, and cut into medallions about 2 fingers thick. Sear on both sides with oil or fat. Remove the meat from the pan and keep warm. Brown the finely chopped pieces of jerked beef, onions, and garlic. Add the medallions and deglaze with a little red wine. Season with game spice, salt, pepper, and ground paprika. Add 1 sprig of fresh rosemary (dried needles if desired), 1 bay leaf, and 5-6 juniper berries. Pour in the red wine and water (as much sauce as desired). Cover the pan and simmer for about 45 minutes over medium heat. Turn the meat halfway through cooking. Remove the meat from the pan and keep warm. Add the washed and trimmed chanterelles and simmer for another 10 minutes. Mix the “Chanterelle Sauce” powder packet in a separate bowl (to avoid lumps), add it to the sauce, and season to taste. If desired, add more seasoning or thicken further. If desired, fold in cream, crème fraîche, or sour cream. In the meantime, wash and peel the fresh pears, halve them, and fill them with cranberries. Serve with red cabbage, a splash of red wine, a small pinch of cloves, and a little pepper and salt to round off the dish. Spätzle, croquettes, or hash browns go well with this. For a salad, I suggest lamb’s lettuce with mustard dressing.