Venison Tenderloin with Mushrooms

Ingredients

• 600 g venison tenderloin (pre‑trimmed)
• Salt
• Pepper
• 1 Tbsp clarified butter
• 40 ml port wine
• 300 ml game stock
• 4 sprigs thyme
• 0.5 tsp juniper berries
• 1 bay leaf
• 0.5 tsp Peppercorns
• 350 g mixed mushrooms (e.g., chanterelles and brown caps)
• 3 tbsp butter

Instructions

1. 1.

   Preheat the oven to 120°C (250°F) with upper and lower heat.

2. 2.

   Rinse the venison, pat dry, and cut into four roughly equal pieces. Season each with salt and pepper and sear in hot clarified butter until golden brown on all sides. Transfer to a parchment‑lined baking sheet. Roast in the oven for about 20 minutes until pink inside, turning occasionally.

3. 3.

   Pour off excess fat from the pan and deglaze with port wine and game stock. Add thyme, juniper berries, bay leaf, and peppercorns; simmer for about 5 minutes.

4. 4.

   Clean the mushrooms and cut them smaller. Sauté in 1 tbsp hot butter for 1–2 minutes until golden brown. Season with salt and pepper.

5. 5.

   Strain the sauce through a sieve, heat gently (do not boil), then stir in remaining butter. Adjust seasoning with salt and pepper.

6. 6.

   Remove the venison from the oven, let rest briefly, slice into medallions, and plate with the mushroom sauce and mushrooms.

7. 7.

   Serve with optional vegetables and bread dumplings.