Deer with Mushroom Sauce

Ingredients

• 2 de‑boned deer back fillets (cleanly trimmed)
• 8 juniper berries
• 8 peppercorns
• 3 cloves of mace
• 0.5 cinnamon stick
• 2 Bay leaves
• 1 tbsp lingonberry jam
• 125 ml red wine (Bordeaux)
• salt (pepper)
• 1 Tbsp clarified butter
• 1 tbsp Olive Oil
• 600 g fresh chanterelles (cleaned, if necessary chopped)
• 100 ml dry white wine
• 150 g crème fraîche
• 2 shallots (peeled, finely chopped)
• 1 Garlic clove
• 2 tbsp butter
• Salt
• pepper (ground)
• 1 tsp Cornstarch

Instructions

1. 1.

   Crush juniper berries, peppercorns, mace, cinnamon stick and bay leaves in a mortar.

2. 2.

   Lay the meat on a plate. Rub with the spices. Mix lingonberry jam with red wine, pour over the meat and marinate for 4 hours, turning occasionally.

3. 3.

   Pat the deer back dry and season with salt and pepper. Heat clarified butter with olive oil in a pan and sear the meat all around for about 2 minutes.

4. 4.

   Wrap each back strand in foil and place in the oven (bottom rack) and bake for about 15 minutes at 120°C until pink, turning occasionally.

5. 5.

   Meanwhile clean the mushrooms. Sauté shallots and pressed garlic in hot butter briefly, add chanterelles and cook a few minutes, deglaze with wine and crème fraîche, bring to boil, season with salt and pepper.

6. 6.

   Whisk cornstarch into a little water until smooth and stir into the mushroom sauce, bringing it to a simmer while stirring.

7. 7.

   Slice the deer back, arrange on a plate with the mushrooms, garnish with rosemary if desired and serve.