Venison with porcini mushrooms in currant sauce

Ingredients for 4 servings:

• 4 small spring onions
• 500 g venison (roast venison)
• e.g. salt and pepper
• 1 tbsp olive oil
• 1 tsp herb butter
• 400 ml Game stock
• 2 sprigs rosemary
• 2 sprigs of thyme
• 10 juniper berries
• 150 ml cream
• 1 shot of wine (blackcurrant wine), mulled wine or grape juice
• 1 tbsp maple syrup
• 1 garlic clove(s)
• 1 m.-sized onion(s)
• 1 slice(s) bacon, fat
• 750 g porcini mushrooms, fresh
• 1 tbsp sour cream

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 2 hours 30 minutes; Total time approx. 3 hours

cooked at 80 °C

Preheat the oven to 80°C (top/bottom heat). Trim and roughly chop the spring onions. Wash the venison roast and pat dry with kitchen paper, then season with salt and pepper. Then sear on all sides in a small roasting pan in olive oil and herb butter. Place the seared venison in a casserole dish, pour over 2-3 tablespoons of game stock, and place in the oven for about 2 to 2.5 hours, turning occasionally. Use a meat thermometer to be on the safe side. An internal temperature of 60°C is perfect; the venison will be a lovely pink. Sauté the spring onions in the roasting juices, then deglaze with the game stock. Add the rosemary and thyme, press in the juniper berries, and add to the roasting pan along with the cream. Add a generous splash of blackcurrant wine. Bring to a boil, then simmer for 15 minutes. Strain the sauce into a saucepan, reduce to the desired consistency, and season with maple syrup, pepper, and salt. Keep warm until ready to serve. Peel and chop the garlic clove and onion. Dice the bacon. Clean and finely chop the mushrooms. Now fry the bacon in a pan. Sauté the onions and garlic. Add the mushrooms and simmer. Season with pepper and salt. Just before serving, stir in 1 tablespoon of sour cream. This dish goes well with hash browns.