Venison Tenderloin Marinated in Rapeseed Oil with Field Salad

Ingredients

• 1 released venison tenderloin (cleanly trimmed)
• 3 Juniper berries
• 4 peppercorns
• 1 clove of mace
• 0.5 cinnamon stick
• 1 bay leaf
• 1 tsp lingonberry jam
• 60 ml red wine
• Salt
• Pepper
• 1 tbsp Rapeseed Oil
• 250 g mixed leafy salad (field lettuce, purslane and chicory)
• 400 g fresh chanterelles
• 8 thin slices of breakfast bacon
• 4 fresh figs
• 2 shallots
• 1 Garlic clove
• 1 tbsp Rapeseed Oil
• Salt
• pepper (ground)
• 2 tbsp balsamic vinegar

Instructions

1. 1.

   Preheat the oven to 120 °C.

2. 2.

   Crush juniper berries, peppercorns, mace, cinnamon stick and bay leaf in a mortar. Place the meat on a plate and rub with the spices. Stir lingonberry jam with red wine, pour over the meat and marinate for 4 hours, turning occasionally. Pat the venison dry and season with salt and pepper. Heat oil in a pan and sear the meat all around.

3. 3.

   Wrap in foil, place in the lower oven compartment and cook about 15 minutes until pink inside, turning occasionally.

4. 4.

   Meanwhile wash and quarter figs. Wash and spin dry the salad. Clean the chanterelles, cut in half if large. Heat oil in a pan, crisp bacon slices, remove and keep warm in the oven. Peel and finely chop shallots and garlic; sauté briefly in the bacon fat. Add chanterelles and cook for a few minutes, season with salt and pepper, deglaze with wine and broth, then remove from heat.

5. 5.

   Scoop some sauce off the chanterelles and whisk in balsamic vinegar to create an emulsion.

6. 6.

   Arrange salad on plates, drizzle with the vinaigrette. Place chanterelles and bacon slices on top of the salad and finally slice the venison onto the plates. Garnish with figs and serve.