Venison loin, NT cooked, with chanterelles and spring onions

Ingredients for 4 servings:

• 600 g venison, boned back (skinless and boneless)
• some salt, fleur de sel
• some black pepper, freshly ground
• 2 sprigs rosemary
• 2 tbsp clarified butter
• 200 g chanterelles
• ½ liter milk (UHT milk)
• 4 m.-large spring onions, cut into fine rolls
• 1 clove(s) garlic
• 1 tsp honey
• some salt, fleur de sel
• some pepper, green, freshly ground
• 1 tbsp balsamic vinegar, red
• 1 tbsp butter
• 5 sprigs of parsley, flat, finely chopped
• some lemon peel, grated

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour

an unforgettable pleasure

Thoroughly remove any tendons and skin from the boned venison loin. Season with salt and pepper. Brown the loin on all sides in hot clarified butter, adding a pressed garlic clove. Place the loin on a suitably sized piece of aluminum foil, place the rosemary on top, and wrap/pack it tightly. Cook in the oven at 90°C (top and bottom heat) for about 40 minutes (test with your finger). Wash and clean the chanterelles in the cold milk. Drain in a sieve and dry with kitchen paper. Trim the leeks at the first stalk, trim them, and finely roll them. Briefly heat the butter in a pan until foamy, then add the chanterelles and onions. Press in a garlic clove and fry it too. Toss everything well. Deglaze with the vinegar, then season with honey, salt, and pepper. Toss again. Add the finely chopped flat-leaf parsley and fold in. Keep warm in the oven until the roast is cooked and ready to be sliced. Before serving, remove the garlic clove and grate a little lemon zest over it. You can also find the recipe for the sauce here at CK: Hearty dark sauce for NT-cooked meat. Serve with: Bread dumplings or mashed potatoes.