Marinated venison fillet with mushrooms

Ingredients for 2 servings:

• 240 g venison (fillet)
• 400 ml red wine, dry
• 4 bay leaves
• 16 juniper berries
• 4 carnations
• 1 tsp pepper, black and white, ground
• 2 tbsp olive oil
• 1 tsp salt
• 1 tsp cumin
• 150 g sour cream
• 1 tsp, heaped horseradish
• 200 g white mushrooms

Instructions

Working time approx. 15 minutes; Rest time approx. 1 day 6 hours; Cooking/baking time approx. 15 minutes; Total time approx. 1 day 6 hours 30 minutes

Rinse the venison fillet with cold water and cut into pieces. Pour the red wine into a shallow dish. Crush the juniper berries and chop the bay leaves, then add them along with the cloves and pepper, and stir well. Add the fillet pieces. They must be fully coated in the red wine marinade. Then refrigerate and let marinate for at least 30 hours. Remove the now dark purple fillet pieces, rinse briefly with cold water, and pat dry thoroughly. Pour the red wine marinade through a fine sieve and collect it. Heat the olive oil in a pot or pan and sear the fillet pieces, then remove from the pan. Deglaze the olive oil with 200 ml of the sieved red wine marinade. Add the sour cream, salt, and cumin, and bring to a boil briefly. Then add the quartered mushrooms and stir in the horseradish. Simmer for about 3 minutes. Add the fillet pieces and stir. Tip: You can freeze the remaining red wine marinade and use it later, for example, for a beef goulash.