Venison Tenderloin with Potatoes and Morel Mushrooms

Ingredients

• 1 venison karree
• 3 EL red wine vinegar
• 5 EL butter
• 2 onions
• 2 carrots
• 12 juniper berries
• 125 ml red wine
• Salt
• Pepper (from the grinder)
• 150 g whipping cream
• 400 g morel mushrooms
• 2 EL Butter
• 400 g waxy potatoes
• 2 sprigs fresh marjoram

Instructions

1. 1.

   Wash the venison tenderloin the day before and remove skins and sinews. Soak a kitchen towel in vinegar and wrap the tenderloin, refrigerate overnight. Two hours before roasting, remove and pat dry. In a large pot, heat butter and sear the tenderloin on all sides. Remove. Wash, peel, and finely dice carrots. Peel onions, finely chop, and sauté with carrots in the pan juices. Add juniper berries and place the tenderloin back with the meat side up. Lightly salt and pepper. Set oven to 250°C and roast for 15 minutes, basting repeatedly with cream and stock while adding red wine from the side. After 15 minutes, turn off oven, open a slit, and let the meat rest for 20 minutes.

2. 2.

   Meanwhile clean morel mushrooms. Peel potatoes, finely dice, and cook in salted water for 20 minutes. Drain and set aside. Briefly sauté mushrooms in hot butter. Remove meat from pot, strain sauce through a sieve, and pass through a fine mesh. Plate venison, separate fillets from bone, garnish with marjoram leaves, and arrange with potatoes, morels, and sauce.