Venison Sirloin with Chanterelles and Blueberries

Ingredients

• 1 Shallot
• 1 Garlic clove
• 400 g chanterelle mushrooms
• 300 g blueberries
• 600 g venison sirloin (pre‑cooked)
• Salt
• Pepper
• 15 g Butter (1 tbsp)
• 150 ml dry red wine
• 250 ml game stock
• 1 sprig rosemary
• 2 sprigs thyme
• 200 g Flour
• 450 ml milk (1.5% fat)
• 2 Eggs
• 2 tbsp Rapeseed oil
• 2 tbsp olive oil
• 2 stalks Parsley

Instructions

1. 1.

   Peel the shallot and garlic. Roughly dice the shallot. Clean the mushrooms, cutting them into small pieces if desired. Wash the blueberries and drain well.

2. 2.

   Rinse the venison sirloin under cold water, pat dry, salt and pepper. Heat butter in a pan. Sear the meat on high heat for 3–4 minutes all around until browned. Remove, place in an oven‑proof dish and bake at 120 °C (fan not recommended; gas: level 1–2) for 15–20 minutes until cooked through.

3. 3.

   Meanwhile, for the sauce, sauté the shallot in pan fat over medium heat until translucent. Deglaze with red wine and stock. Add rosemary and thyme, then simmer on medium heat for 15 minutes to reduce.

4. 4.

   Whisk flour with milk, a pinch of salt and eggs into a smooth batter. In another pan, drizzle rapeseed oil, heat it, and cook thin crêpes over medium heat, about 4 minutes each side. Slice the crêpes into wide strips.

5. 5.

   Heat olive oil in a separate pan. Sauté mushrooms on high heat. Wash parsley, shake dry, chop leaves and mix in. Add pressed garlic, season with salt and pepper.

6. 6.

   Strain the sauce, add blueberries, and adjust seasoning with salt and pepper.

7. 7.

   Arrange crêpe strips on four pre‑heated plates. Cut the venison sirloin into four equal pieces, place them on top, and garnish with mushrooms and sauce.